4cupsassorted vegetables (I used broccoli, snap peas, mushrooms and peppers)
1can coconut milk
1 ½Tablespooncoconut sugar (can sub 1 T brown sugar)
2-3TablespoonsThai red curry paste (I use Mae Ploy or Thai Kitchen)
Instructions
Add your chopped vegetables to a microwaveable bowl and cook for 4 minutes.
While they are cooking, add your curry paste, coconut milk and coconut sugar to a large saute pan and whisk to get everything mixed well.
Take the vegetables out of the microwave and add to the curry sauce. Mix well.
Microwave the butternut squash noodles for 2 minutes.
Then add to the skillet and cook for 1 or 2 more minutes and it's done.
Garnish with cilantro and cashews if you wish. We ate it as is.
Please note that some of these pastes are very hot. If you don't want it as hot, use less paste. Taste it before you add the vegetables and add more if needed.