1 green chili, Minced (If you want more heat, keep the seeds. Less, discard them.)
1 small onion
8 oz package shiitake mushrooms
1 small red pepper
1 small zucchini
2 carrots
1 small head of bok choy
1 T Thai red curry paste
1 can of coconut milk
1 pound peeled and deveined shrimp (optional, tofu would be a great vegan substitute)
zest and juice of 1 lime
2 tablespoons fresh chopped basil
2 tablespoons fresh chopped cilantro
1 tablespoons fresh chopped mint
1 package rice noodles, prepared according to directions
Instructions
Carefully chop veggies into matchstick-sized pieces. Discard shitake stems. Check rice noodle directions. You will probably soak them in very hot water for about 8 minutes, rinse and then add them to sauce. This stir-fry will take about 8 minutes to complete if all the chopping is done in advance, so time it well.
Heat coconut oil in a wok or large skillet over a medium-high flame. Add ginger, garlic and chili. Once fragrant (about 1 minute), add onion and stir-fry, keeping things moving. Add a small pinch of sea salt.
Add the rest of the veggies in the following order, adding a tiny pinch of sea salt after each new veggie and waiting about 30 seconds between each addition. (This method helps draw out each vegetable's individual flavors. Don't go crazy with salt.) Red peppers, carrots, mushrooms, bok choy, zucchini.
Add shrimp and immediately turn the heat to low. Add lime juice.
In a small bowl whisk together the chili paste and a bit of the coconut milk until well-combined. Add this and the rest of the coconut the pan. Turn off heat. Shrimp should only be half way cooked. They will continue cooking, but not over-cooking in the residual heat.
Add herbs, zest and rice noodles. Use large chopsticks or tongs to mix everything well. Serve immediately with lime wedges.
Recipe by Mamaguru at http://mamaguru.com/my-thai-coconut-stir-fry/