CURRY NOODLES from Quick and Easy Paleo Comfort Foods
      Yield:4-6 servings
      Active Hands-on Time: 5 Minutes
      Total Time: 15 minutes

      2 teaspoons oil or cooking fat of choice
      1 tablespoon red or panang curry paste
      2 cups coconut milk
      2 teaspoons coconut aminos
      2-3 large zucchini squash, ends cut off, julienned into "noodles",(discard the middle part which is mostly seeds)
      2-3 yellow squash, julienned into "noodles" (discard the middle part which is mostly seeds)
      1 red bell pepper, cut into long strips

      1. Heat a large skillet over medium heat. When hot, add in the oil and curry paste, using the back of a spatula or spoon to smear the curry paste into the oil. When paste has become very fragrant, add in the coconut milk, and stir to combine well.

      2. Add in all remaining ingredients, and cook for 5-10 minutes or until squash has softened slightly.

      Notes: Of course you can scale up or down the amount of curry paste used to your desired liking. If you like your curried dishes extra hot, why not add some chopped up Thai chills to the mix? To make this an entree, go ahead and add about 2 pounds of your favorite cooked protein.