8 ounces rice noodles

2 tablespoons coconut oil

1 sweet onion, diced

2 zucchini or summer squash, diced

Kernels from 2 ears of sweet corn

2 cloves garlic, minced or grated

1 tablespoon fresh ginger, grated

2 to 3 tablespoons Thai red curry paste

1 (14-ounce) can full-fat coconut milk

1/3–1/2 cup water

1 tablespoon fish sauce (or soy sauce for vegan)

2 teaspoons honey

Juice and zest from 1/2 lime

1/4 cup fresh cilantro or basil, chopped

Sliced jalapeño pepper, for serving

Green onions, for serving

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Cook rice noodles according to package directions. Drain and set aside.
Heat coconut oil in a large skillet over high heat. Add onion and cook for 5 minutes until softened.
Add zucchini, corn, garlic, and ginger. Cook for 5 more minutes until vegetables begin to soften.
Stir in curry paste and cook 1 minute until fragrant.
Add coconut milk, water, fish sauce, and honey. Simmer for 5 minutes until sauce thickens slightly.
Remove from heat and stir in lime juice, zest, and fresh herbs.
To serve, divide noodles among bowls, ladle curry with vegetables over top, and garnish with jalapeño and green onions.