Low-Calorie • Gluten-Free

Active 25 min

Total 25 min

Coconut Curry with Butternut Squash Noodles

This unconventional spin on Thai red curry features spiralized butternut squash noodles, but you could also use spiralized sweet potatoes or fresh egg noodles. (Photos: photo & photo.)

Equipment: Three 1½-pint wide-mouth canning jars

• 6 tablespoons coconut milk
• 6 teaspoons Thai red curry paste (see Tip)
• 3 teaspoons fish sauce
• 1½ teaspoons packed light brown sugar
• 2¼ cups thinly sliced bok choy (about 5 ounces)
• 3 cups lightly packed spiralized butternut squash noodles
• 3 tablespoons toasted unsweetened coconut chips
• 3 lime wedges
• 3 medium-boiled eggs (see Tip), peeled
• 3 cups very hot water, divided

1. Add 2 tablespoons coconut milk, 2 teaspoons curry paste, 1 teaspoon fish sauce and ½ teaspoon brown sugar to each of three 1½-pint canning jars. Layer ¾ cup bok choy and 1 cup noodles into each jar. Top each with 1 tablespoon coconut, 1 lime wedge and 1 egg. Cover and refrigerate.

2. To prepare each jar: Remove the egg. Squeeze the lime into the jar (discard the wedge). Add 1 cup very hot water, cover and shake until the seasonings are dissolved. Uncover and microwave on High in 1-minute increments until steaming hot, 3 to 4 minutes. Stir well. Cut the egg in half and return it to the jar. Let stand a few minutes before eating.

►► MAKE AHEAD: Prepare through Step 1. Refrigerate covered jars for up to 3 days.

Serves 3: 2 cups each

Calories 217 | Fat 13g (sat 9g) | Cholesterol 164mg | Carbs 18g | Total sugars 6g (added 2g) | Protein 9g | Fiber 3g | Sodium 734mg | Potassium 561mg.

Nutrition bonus: Vitamin A (232% daily value) | Vitamin C (72% dv) | Folate (20% dv).

For medium-boiled eggs with jammy-textured yolks, cook in simmering water for 6½ to 7 minutes, then immediately transfer to a bowl of ice water and let stand until cold. For fully cooked hard-boiled eggs, cook in boiling water for 10 minutes before transferring them to the ice bath.