I’m all for sneaking extra veggies into my diet, which is why I love substituting zucchini noodles for regular ones in recipes. If you’ve never tried zoodles before, buy yourself a spiralizer ASAP! It’s definitely a must-have kitchen accessory for me now. Many different kinds of vegetables can be spiralized but my favorite is zucchini, especially in dishes like the following Thai coconut green curry. Warm, flavorful, and a little spicy, this curry is full of good-for-you ingredients and makes for a great lunch or dinner!
Thai Coconut Green Curry + Zoodles
- 1 tablespoon coconut oil
- 2 cloves garlic, minced
- 2 teaspoons minced fresh ginger
- 4 green onions, diced (white parts only – reserve green parts for garnish)
- 1-2 tablespoons Thai green curry paste
- 382g can coconut milk
- 1-2 Thai green chili, diced – optional (depending on how spicy you like your food)
- 2 zucchini, spiralized
- 200g snap peas
- handful cilantro or Thai basil leaves, for garnish
- wedge lime
Heat coconut oil in a large pot over medium-high heat. Once hot, add in garlic, ginger, and green onions. Cook for 30 seconds (be careful not to burn) and add green curry paste. Cook for another minute, then add the solids from the can of coconut milk. After 2 minutes, add in the rest of the coconut water and cook for another 2 minutes. Reduce heat to medium-low and add green chili, zucchini noodles, and snap peas. Simmer for 3-5 minutes, or until zoodles are softened.
Remove from heat and portion into bowls. Garnish with cilantro, green onion, and lime. Enjoy!