Half-Baked Harvest Red Curry Noodles with Fried Coconut Garlic
Servings: 4
8 ounces rice noodles
4 tablespoons sesame oil
6-8 cloves garlic, finely chopped
3 tablespoons finely shredded coconut
flaky salt
2 zucchini or summer squash diced
1 tablespoon fresh grated ginger
2-3 tablespoons Thai red curry paste
1 (14 ounce) can full fat coconut milk
1 tablespoon low sodium soy sauce or tamari
2 teaspoons honey
juice from 1 lime
1/2 cup fresh basil or cilantro, roughly chopped
fresno peppers, for serving
Cook rice noodles according to packaged directions.
Heat 4 tablespoons sesame oil in a large skillet over medium heat. Add 6-8 cloves chopped garlic and cook until golden, about 3 minutes. Stir in 2 tablespoons coconut and cook until the garlic is crisp and the coconut is toasted, about 2 minutes. Spoon the mix out of the skillet and drain onto a paper towel, season with salt.
Return the skillet to medium heat. Add 2 diced zucchinis and cook 2-3 minutes until softened. Stir in 2-3 tablespoons curry paste and 1 tablespoon fresh grated ginger and cook until fragrant, about 1 minute.
Pour in the can of coconut milk, 1/3 cup water, 1 tablespoon soy sauce, and 2 teaspoons 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 1/2 cup basil.
To serve, divide the noodles and sauce between bowls. Top with peppers, fresh basil, and the fried garlic.
