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Saucy Coconut Curry with Rice Noodles and Garden Vegetables

Tieghan, Half Baked Harvest
  • 30 minutes
  • Serves 1

INGREDIENTS

2 tbsp

coconut oil

2

ears corn

1 tbsp

fish sauce

1/4 cup

fresh cilantro

1 tbsp

fresh ginger

14 oz

full fat coconut milk

2 cloves

garlic

1 serving

green jalapeno pepper sauce

2 tsp

honey

2

juice of lime

8 oz

rice noodles

2

summer squash

1

sweet onion

2 tbsp

thai red curry paste