Half Baked Harvest · by Tieghan Gerard★ 4.4 (504)
Saucy Coconut Curry with Rice Noodles and Garden Vegetables
NUTRITION · PER SERVING30M COOK
CAL 30%·PRO 21%
CARBS 75G51% OF CAL
7G FIBER51G OTHER17G TOTAL SUGAR
FAT 30G46% OF CAL
25G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Rice noodles tossed in a fragrant coconut curry sauce with zucchini and corn. Pantry-friendly, quick, and naturally vegetarian.
mainthaibowl🍳 skilletdairy free
View the full recipe on Half Baked Harvest →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 8 ounces rice noodles
- 2 tablespoons coconut oil
- 1 sweet onion, diced
- 2 zucchini, or summer squash, diced
- 2 ears sweet corn kernels, removed from the cob
- 2 cloves garlic, minced or grated
- 1 tablespoon fresh ginger, grated
- 2-3 tablespoons Thai red curry paste
- 1 14 ounce can full fat coconut milk
- 1 tablespoon fish sauce ((soy sauce for vegan option))
- 2 teaspoons honey
- juice and zest from 1/2 a lime
- 1/4 cup fresh cilantro OR basil, roughly chopped ((use you personal favorite))
- sliced jalapeño pepper and green onions, for serving
At a glance
PER SERVING · TIME 30M
CAL 30%·PRO 21%
CARBS 75G51% OF CAL
7G FIBER51G OTHER17G TOTAL SUGAR
FAT 30G46% OF CAL
25G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 747mg
- Total sugar
- 17g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 954mg
- Calcium
- 80mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 747MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.