Revitalizing Thai Coconut Curry with Zucchini Noodles

Allergens

Shellfish (if using shrimp)

Ingredients

• 2 medium zucchinis 1 cup shredded carrots 1 red bell pepper, thinly sliced 1 small red onion, thinly sliced 1 can (13.5 oz) coconut milk 1 tbsp red curry paste 2 tsp fresh ginger, minced 2 cloves garlic, minced 1 cup spinach, chopped 2 oz cooked shrimp or chicken breast Fresh cilantro leaves for garnish Salt and pepper to taste

Instructions

1. Using a spiralizer, slice the zucchinis into noodle shapes. Set aside.
2. In a large skillet, heat 1 tablespoon of oil over medium heat. Add onion, carrots, and bell pepper sauté for 3 4 minutes until tender.
3. Stir in curry paste, ginger, and garlic, cook for another minute.
4. Pour in the coconut milk and let it simmer for about 5 minutes.
5. Add zucchini noodles and spinach to the skillet cook for an additional 2 3 minutes or until zucchini is tender but still slightly firm.
6. Season with salt and pepper, add shrimp or chicken, and heat through. Garnish with cilantro leaves and serve immediately.

Chef’s Insight

To further enhance the flavor, add a squeeze of lime or a dash of fish sauce to taste.

Notes

Adjust the heat of the curry to your preference by using more or less red curry paste.