Curry Noodles
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Reprinted with permission form the authors
Ingredients
  • 2 teaspoons oil or cooking fat of choice
  • 1 tablespoon red or panang curry paste
  • 2 cups unsweetened coconut milk
  • 2 to 3 large zucchini squash, ends cut off and julienned into "noodles" (discard the center part, which is mostly seeds)
  • 2 or 3 yellow squash, julienned into "noodles" (discard the center part, which is mostly seeds)
  • 1 large red bell pepper, seeded, deribbed and cut into long strips
  • 2 teaspoons coconut aminos
Instructions
  1. Heat the oil and curry paste over medium heat in a large skillet, using the back of the spatula or spoon to smear the curry paste into the oil. When the paste has become very fragrant, add the coconut milk and stir to combine well.
  2. Add the zucchini, yellow squash, pepper and coconut aminos and cook for 5 to 10 minutes or until the squash has softened slightly.
Recipe by Sustainable Dish at https://sustainabledish.com/review-quick-and-easy-paleo-comfort-foods/