Energizing Thai Keto Green Curry with Zucchini Noodles

Allergens

None

Ingredients

• 2 tbsp olive oil
• 1 medium zucchini, spiralized
• 1 can (400ml) coconut milk
• 3 tbsp Thai green curry paste
• 1 cup broccoli florets
• 1 cup shredded carrots
• 1/2 cup fresh cilantro, chopped
• 1/2 cup red bell pepper, thinly sliced
• Salt and black pepper, to taste

Instructions

1. In a large skillet or wok, heat the olive oil over medium heat.
2. Add the spiralized zucchini noodles and cook for 3 minutes until slightly softened. Season with salt and black pepper to taste. Remove from pan and set aside.
3. In the same skillet, add the Thai green curry paste and cook for 1 2 minutes or until fragrant.
4. Pour in the coconut milk and stir well to combine. Bring to a simmer.
5. Add the broccoli florets, shredded carrots, and red bell pepper slices to the skillet and cook for 5 7 minutes, or until vegetables are tender but still crisp.
6. Return zucchini noodles to the skillet and toss gently to combine with the curry sauce and vegetables. Cook for an additional 2 minutes.
7. Remove from heat and garnish with fresh cilantro. Serve immediately.

Chef’s Insight

Feel free to adjust the spiciness of the dish according to your preference by adding more or less green curry paste.

Notes

Feel free to add your favorite protein source to make this dish even more satisfying.