Red Curry Coconut Zucchini Noodles - Food Gardening Network
Red Curry Coconut Zucchini Noodles are the perfect combination of umami: sweet, spicy, and a world of flavor.
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Cooking tools:
- Spiralizer
- Mandoline
- Microplane
- Rice cooker
- Pot
- Stove
- Skillet
- Baking sheet
- Oven
- Cutting board
- Chef's knife
- Peeler
- Grater
- Colander
- Mixing bowl
- Wooden spoon
- Fork
Ingredients
- 2 cups uncooked white rice
- 4 cups water
- 1 tbsp butter
- 2 cups butternut squash, cubed
- 2 tbsp coconut oil
- 1 small Vidalia onion, sliced thin
- 1 tbsp red curry paste
- 14oz can full-fat coconut milk
- 1 large carrot, grated (1/2 cup)
- 1 tsp fish sauce
- 2 tsp lime juice, and zest (1 tsp)
- 1 tbsp honey
- 2 8″ zucchini, zoodled
- Garnish: any greens like celery greens, cilantro, or basil
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