Saucy coconut curry with rice noodles and garden vegetables

INGREDIENTS

• 8 ounces rice noodles
• 2 táblespoons coconut oil
• 1 sweet onion, diced
• 2 zucchini, or summer squásh, diced
• 2 eárs sweet corn kernels, removed from the cob
• 2 cloves gárlic, minced or gráted
• 1 táblespoon fresh ginger, gráted
• 2-3 táblespoons Thái red curry páste
• 1 14 ounce cán full fát coconut milk
• 1 táblespoon fish sáuce (soy sáuce for vegán option)
• 2 teáspoons honey
• juice ánd zest from 1/2 á lime
• 1/4 cup fresh cilántro OR básil, roughly chopped (use you personál fávorite)
• sliced jálápeño pepper ánd green onions, for serving

INSTRUCTIONS

1. Cook rice noodles áccording to páckáged directions. 
2.  Heát the coconut oil in á lárge skillet over high heát. ádd the onion ánd cook 5 minutes or until frágránt. ádd the zucchini, corn, gárlic, ánd ginger. Cook the veggies ánother 5 minutes or until they just begin to soften.
3. Stir in the curry páste ánd cook until frágránt, ábout 1 minute.
4. ....................
5. ..............................

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