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Saucy Coconut Curry with Rice Noodles and Garden Vegetables

Tieghan, Half Baked Harvest
  • 30 minutes
  • Serves

INGREDIENTS

1/4 cup

Cilantro or basil, fresh

2 cloves

Garlic

1 tbsp

Ginger, fresh

1

Jalapeno pepper and green onions

1/2

Lime, juice and zest from

2

ears Sweet corn, kernels

1

Sweet onion

2

Zucchini

1 14 ounce can

Coconut milk, full fat

2 tbsp

Thai red curry paste

1 tbsp

Fish sauce

2 tsp

Honey

8 oz

Rice noodles

2 tbsp

Coconut oil