Saucy Coconut Curry with Rice Noodles and Garden Vegetables

Bahan-bahan (4 porsi)

• 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