Name: Saucy Coconut Curry With Rice Noodles And Garden Vegetables Recipe
Total time: 30 min
Yield: 4
Cuisine: Chinese

<p>Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.</p>


Content Type Key : footer-about

Slurrp

Here’s Why Bone Broth Is The Ultimate Healing Potion

Goa's Top 10 Pet-Friendly Cafes And Pubs

Why Are These 10 Foods Some Of The Most Expensive In The World?

The 10 Best Pet-Friendly Cafes And Pubs In Delhi

6 Common Problems With Mashed Potatoes And How To Fix Them

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Make this curry with whatever you have on hand, I used a mix of sweet corn and zucchini, coconut milk, and rice noodles. Then add some heat with curry paste, and balance it all out with a squeeze of lime. Best part...all you need for this recipe are pantry ingredients and 30 minutes.

How to make Saucy Coconut Curry With Rice Noodles And Garden Vegetables Recipe

Tieghan Gerard

Crawler

Chinese

<p>Make this curry with whatever you have on hand, I used a mix of sweet corn and zucchini, coconut milk, and rice noodles. Then add some heat with curry paste, and balance it all out with a squeeze of lime. Best part...all you need for this recipe are pantry ingredients and 30 minutes.</p>

Rice Noodles

Coconut oil

Sweet onion, diced

Zucchini, or summer squash, diced

Ears sweet corn kernels, removed from the cob

Cloves garlic, minced or grated

Fresh ginger, grated

Thai Red Curry Paste

14 can full fat coconut milk

Fish sauce

Honey

Juice and zest from a lime

Fresh cilantro or basil, roughly chopped

Sliced jalapeo pepper and green onions, for serving

1. Cook rice noodles according to packaged directions. 2. Heat the coconut oil in a large skillet over high heat. Add the onion and cook 5 minutes or until fragrant. Add the zucchini, corn, garlic, and ginger. Cook the veggies another 5 minutes or until they just begin to soften.3. Stir in the curry paste and cook until fragrant, about 1 minute.4. Add the coconut milk, 1/3-1/2 cup water, fish sauce, and honey. Stir to combine, bring the mixture to a boil, cook 5 minutes or until the sauce thickens slightly. If the sauce thickens too much, add additional water to thin. Remove from the heat and stir in the lime juice and zest, cilantro, and basil.5. To serve, divide the noodle among bowls and spoon the curry overtop. Top with peppers and green onions. Enjoy!

step 1

HalfBaked Harvest