1 large green zucchini, halved and sliced
1 large yellow summer squash, halved and sliced
1 large white onion, chopped
2 garlic cloves, minced
1 cup peas
2 plum tomatoes, diced
1 teaspoon of cornstarch + 1 tablespoon of cold filtered water
2 cups of lite coconut milk
1 tablespoon red curry paste
1 teaspoon fish sauce [eliminate for vegan]
1 teaspoon of fresh lime juice
1/2 teaspoon of chili paste
1 tablespoon coconut oil
pinch of kosher salt
fresh cilantro and lime to garnish
1. In a large wok, heat coconut oil over a low flame. Add in the zucchini, summer squash, onions and garlic. Heat through for about 5 minutes and then add in the peas and tomatoes.
2. In a small bowl mix together the cornstarch and filtered water until smooth. In a large mixing bowl combine the cornstarch mixture, coconut milk, red curry paste, fish sauce, lime juice, chili paste and pinch of salt. Whisk together well and then pour the sauce over the veggies. Simmer for about 10-15 minutes.
Serve hot over brown rice or quinoa with fresh cilantro and lime!
Total time: 30 minutes
LIVING SIMPLY GLUTEN FREE