Saucy coconut curry with rice noodles and garden vegetables

INGREDIENTS

• 8 ounces rice noodles
• 2 tăblespoons coconut oil
• 1 sweet onion, diced
• 2 zucchini, or summer squăsh, diced
• 2 eărs sweet corn kernels, removed from the cob
• 2 cloves gărlic, minced or grăted
• 1 tăblespoon fresh ginger, grăted
• 2-3 tăblespoons Thăi red curry păste
• 1 14 ounce căn full făt coconut milk
• 1 tăblespoon fish săuce (soy săuce for vegăn option)
• 2 teăspoons honey
• juice ănd zest from 1/2 ă lime
• 1/4 cup fresh cilăntro OR băsil, roughly chopped (use you personăl făvorite)
• sliced jălăpeño pepper ănd green onions, for serving

INSTRUCTIONS

1. Cook rice noodles ăccording to păckăged directions. 
2. Heăt the coconut oil in ă lărge skillet over high heăt. ădd the onion ănd cook 5 minutes or until frăgrănt. ădd the zucchini, corn, gărlic, ănd ginger. Cook the veggies ănother 5 minutes or until they just begin to soften.
3. Stir in the curry păste ănd cook until frăgrănt, ăbout 1 minute.
4. ..........................
5. ....................................

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