Refreshing Thai Coconut Curry Chicken with Spiralized Zucchini Noodles

Allergens

None

Ingredients

• 2 medium zucchinis, spiralized 1 lb boneless, skinless chicken breasts, cut into bite
• sized pieces 1 can (14 oz) full
• fat coconut milk 3 tbsp red curry paste 1 tsp fresh grated ginger 2 cloves garlic, minced 1 lime, zested and juiced 1 stalk lemongrass, bruised and cut into 2
• inch pieces 1 medium red bell pepper, thinly sliced 3 oz baby spinach 1/4 cup fresh basil leaves, torn 1/4 cup cilantro leaves, roughly chopped Salt and pepper, to taste

Instructions

1. In a large skillet or wok, heat 2 tbsp of coconut oil over medium high heat. Add the chicken pieces and cook until browned on all sides, seasoning with salt and pepper as desired. Remove from the pan and set aside.
2. To the same skillet, add 1 tbsp of coconut oil and sauté the garlic, ginger, and red curry paste for 1 2 minutes or until fragrant.
3. Stir in the coconut milk, lemongrass, and lime zest. Bring to a simmer and cook for about 5 minutes, allowing the flavors to meld.
4. Add the spiralized zucchini noodles and red bell pepper to the skillet. Cook for an additional 3 4 minutes until the zucchini is tender yet still retains a slight bite.
5. Stir in the baby spinach, lime juice, and half of the fresh basil and cilantro leaves. Cook until the spinach has wilted and the flavors are well combined.
6. Return the cooked chicken to the skillet and heat through. Taste for seasoning and adjust as needed.
7. Serve immediately, garnished with remaining fresh basil and cilantro leaves.

Chef’s Insight

To further enhance the flavors of this dish, you can add a pinch of fish sauce or sugar to taste as needed.

Notes

This recipe is perfect for those looking to enjoy Thai cuisine without compromising on health goals or macronutrient balance. It can easily be adapted to suit various dietary needs, such as vegetarian, vegan, or low-carb diets.