Summer Squash Thai Coconut Curry

I'm not a big fan of summer squash, but I will eat it. It helps if I make it really flavorful and avoid boiling it at all costs, to prevent it from becoming mushy. When my roommate came home with an entire bag of summer squash, my creative wheels started turning. What I arrived at was this recipe.

Summer Squash Thai Coconut Curry

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Serves 4

Ingredients:

• 1 Tbs rice vinegar
• 3 yellow summer squash, cut into 1/2 inch cubes
• 2 small bell peppers, sliced thinly
• 1 Tbs sesame oil
• 1 Tbs soy sauce (use gluten-free soy sauce to keep gf)
• 1/2 tsp crushed red pepper
• 5 cloves garlic, minced
• 1 (14oz) can light coconut milk
• juice of 1 lime
• 5 dried red chillies
• 10 basil leaves
• 14 oz rice thick rice noodles
• 2 Tbs scallions, sliced thinly

Instructions:

1. In a small bowl, combine the vinegar, squash, bell peppers, sesame oil, soy sauce, pepper, and garlic. Stir to combine and let sit to marinate for 10 minutes. 
2. While the squash is marinating, heat the coconut milk, lime juice, red chillies, and basil leaves in a stockpot or wok over medium-low heat.  
3. Boil water in a small stockpot and cook your noodles. 
4. While noodles are cooking, heat a skillet over medium-high heat until a drop of water sizzles when dropped onto the pan. When the pan is hot, pour in the marinated vegetables and heat until the peppers are a vibrant green, but still crisp, 3-5 minutes. Remove the pan from heat and add the contents to the coconut sauce.
5. Once your noodles are cooked, drain them and add them to the coconut and vegetable sauce. Top with the scallions.