Thai Coconut Curry Bowl

For the Noodle Bowl

1 tsp coconut oil

2 tbsp chopped red onion

1/3 cup (80ml) full-fat canned coconut milk

1 tsp Thai red curry paste

1 tsp fresh grated ginger

dash of coconut aminos (or tamari/soy sauce)

1 cup (100g) zucchini noodles

1/2 cup (50g) cooked broccoli/cauliflower/veggie of choice

For Garnish

Thai basil

Lime juice

Method:

• Sweat the onions in the coconut oil in a small pan on medium-low heat for about 1 minute.

• Add in the coconut milk, curry paste, ginger and coconut aminos and stir until everything is combined.

• Add in the coconut noodles and broccoli (or whatever veggie you'd like) and heat, uncovered, until they reach the texture you like.

• Garnish with Thai basil, chopped peppers, drizzle lime juice over everything, and enjoy!