Energizing Thai Coconut Curry Zucchini Noodles

Allergens

Coconut, fish sauce (contains soy)

Ingredients

• 1 large zucchini 2 tablespoons coconut oil 1 small onion, diced 1 red bell pepper, thinly sliced 1 cup sugar snap peas 1 can (14 oz) coconut milk 2 tablespoons red curry paste 1 teaspoon fish sauce 1 tablespoon fresh lime juice 1 tablespoon chopped fresh cilantro Salt and pepper, to taste

Instructions

1. Use a spiralizer or julienne peeler to create zucchini noodles from the entire zucchini. Set aside.
2. In a large skillet, heat coconut oil over medium heat. Add onion and cook until translucent, about 5 minutes.
3. Stir in red bell pepper and sugar snap peas, cooking for another 4 5 minutes until vegetables are slightly tender.
4. Add curry paste and fish sauce to the skillet, stirring to coat the vegetables. Cook for 1 minute.
5. Pour in coconut milk and bring to a simmer. Lower heat and let simmer for about 5 minutes, or until the sauce has thickened slightly.
6. Add zucchini noodles and cook for another 2 3 minutes, until noodles are al dente.
7. Remove from heat and stir in lime juice and cilantro. Season with salt and pepper to taste.
8. Serve immediately, garnished with additional cilantro if desired.

Notes

Choose ripe, firm zucchini for the best texture and flavor Experiment with different curry pastes to find your favorite heat level