June 21st, 2018
Mid-week dinners are where we like to eat super healthy so we can enjoy our weekend cheat days properly. Thankfully, this recipe made us both feel like we were cheating even though the ingredients are mostly forgiving! That means… more wine on the weekend ????????♀️????????!!
This makes 4 healthy servings (6 if you’re not big eaters).
- 1 tablespoon coconut oil
- 1 onion, sliced
- 3 tablespoons green curry paste
- 1 tablespoon extra chunky peanut butter
- 1/4 teaspoon cumin powder
- 1 tablespoon grated ginger
- 1 can (15 ounces) full fat coconut milk
- 1/2 cup water
- 2 teaspoon fish sauce
- 2 cups diced butternut squash
- 2 cups summer squash (I also tossed in some zucchini also)
- 6 ounces flat brown rice noodles (prepared to package directions)
- chopped cilantro, thinly sliced red peppers, lime wedges, and sirracha for serving (optional-ish)
- Heat the oil in a sauce pan, add the onions and sauté for 3-4 minutes or until the onion become soft and translucent. Add the ginger and cook for 30 seconds before adding in 1/4 of the coconut milk along with the curry paste peanut butter, and cumin powder.
- Cook the paste mixture for 1 minute. Add the veggies and stir to coat, cooking for 2-3 minutes. If at any point the sauce begins to stick to the pan, use a couple tablespoons of water to deglaze the pan. The coconut milk will start to evaporate leaving a thick paste. Add in the rest of the coconut milk, water, and fish sauce. Allow the sauce to simmer on low for 5-10 or until the veggies become tender.
- ASSEMBLE: Place the prepared noodles in a bowl, top with the sauteed veggies and the prepared curry. Serve with cilantro and lime wedges!
- Enjoy – like Lincoln did – –