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20 Minute Red Curry Noodles with Fried Coconut Garlic
Ingredients
  • 8 ounces rice noodles
  • 4 tablespoons sesame oil
  • 6 to 8 cloves garlic, finely chopped
  • 3 tablespoons finely shredded coconut
  • flaky salt
  • 2 zucchini or summer squash diced
  • 1 tablespoon fresh grated ginger
  • 2 to 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
  • ½ cup fresh basil or cilantro, roughly chopped
  • fresno peppers, for serving
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