Red Curry Zucchini And Peppers

• 1 (14 ounce) can unsweetened coconut milk
• 1/4 cup thai-style red curry paste
• 1/2 teaspoon salt
• 2 tablespoons neutral vegetable oil
• 1 large sweet onion, quartered and thinly sliced
• 4 medium zucchini (1 1/2 lbs) or 4 medium yellow squash, trimmed, halved lengthwise and sliced 1/4 in thick (1 1/2 lbs)
• 1/2 yellow bell pepper, seeded and diced
• 1/2 red bell pepper, seeded and diced
• 2 garlic cloves, crushed
• crushed red pepper flakes, to taste (optional)
• 1 1 cup edamame (optional) or 1 cup lima beans (optional)
• 1/4 cup chopped fresh cilantro
• cooked rice

1. Mix coconut milk, curry paste and salt in a blender; process until smooth. (You use only part of this, so the nutritional information is way off. The remainder can be refrigerated for a week. Use at room temperature).
2. Heat a 12 in nonstick skillet over medium-high heat. Add oil and heat. Add onion; cook until golden, about 3 minutes.
3. Add xucchini and bell peppers (I used one whole purple pepper, whatever sweet pepper you can get will be just fine). Cook, stirring, until golden and tender, about 6 minutes.
4. Stir in garlic and pepper flakes; cook 1 minute.
5. Stir in 1/2 cup to 2/3 cup of the coconut mixture. Add peas, if using. Simmer gently to reduce the sauce somewhat and blend the flavors, 2 to 3 minutes. Taste for salt. Remove from heat and sprinkle with cilantro. Serve over rice.

unsweetened coconut milk, salt, vegetable oil, sweet onion, zucchini, yellow bell pepper, red bell pepper, garlic, red pepper, edamame, fresh cilantro, rice

Taken from www.food.com/recipe/red-curry-zucchini-and-peppers-527978 (may not work)