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Ingredients
US|METRIC
4 SERVINGS
- 2 cups butternut squash (made into noodles)
- 4 cups assorted vegetables (I used broccoli, snap peas, mushrooms and peppers)
- 1 can coconut milk
- 1 1/2 Tbsp. coconut sugar (can sub 1 T brown sugar)
- 3 Tbsp. Thai red curry paste (I use Mae Ploy or Thai Kitchen)
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