Curry Noodles
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 to 3 yellow summer 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
- Heat the oil and curry paste over medium heat in a large skillet, using the back of a 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.
- Add the zucchini, yellow squash, peppers and coconut aminos and cook for 5 to 10 minutes, or until the squash has softened slightly.
NOTES: Of course you can scale up or down the amount of curry paste, depending on your taste. If you like your curry dishes extra hot, why not add some chopped up Thai chilies to the mix? To make this an entrГ©e, go ahead and add about 2 pounds of your favorite cooked protein.
