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4 servings
15 min active time
30 min total time
2.5 (2 votes)
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Original
8 oz | |
2 Tbsp | |
1 diced | |
2 shucked with kernels removed | |
2 diced | |
2 diced or grated | |
1 Tbsp peeled and grated | |
3 1⁄2 Tbsp | |
14 fluid oz | |
1 Tbsp | |
2 Tbsp | |
1 zested and juiced | |
1⁄4 cup or basil chopped |
Amount per serving
Daily %
Calories
445
22%
Total Fat
10 g
13%
Cholesterol
0 mg
0%
Sodium
390 mg
17%
Total Carbohydrates
84 g
31%
Fiber
5.0 g
18%
Total Sugar
18 g
Proteins
8.2 g
16%
Calcium
257 mg
20%
Iron
2.0 mg
11%
Potassium
639 mg
14%
Vitamin D
1.1 mcg
5%
Daily % are based on a 2000-calorie diet. Your daily values may be higher or lower depending on your needs (guideline from FDA).
Disclaimer: The nutrition depends on the products you use, as there can be large variations between products. This information may be incomplete/inaccurate, as we may not have accurate data for some ingredients.
- 1Cook rice noodles according to packaged directions.
- 2Heat 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.
- 3Stir in the curry paste and cook until fragrant, about 1 minute.
- 4Add 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.
- 5To serve, divide the noodle among bowls and spoon the curry over top. Top with peppers and green onions. Enjoy!
Published by Callan Curtis