Protein-Packed Thai Green Curry with Zucchini Noodles

Allergens

Coconut, Soy (in tamari), Fish (in fish sauce)

Ingredients

• 1 tbsp coconut oil
• 2 tbsp green curry paste (homemade or store
• bought)
• 1 cup chicken or plant
• based protein (diced)
• 1 can full
• fat coconut milk
• 1 medium zucchini, spiralized into noodles
• 1/2 cup fresh spinach, roughly chopped
• 1/4 cup fresh basil leaves, torn
• 1/4 cup lime juice
• 1 tbsp fish sauce or tamari (for a vegetarian option)
• 1 tsp coconut sugar (optional)
• Salt and pepper to taste

Instructions

1. In a large pan or wok, heat the coconut oil over medium heat.
2. Add the green curry paste and cook for 1 2 minutes until fragrant.
3. Add the protein of choice and cook for 4 5 minutes until cooked through.
4. Stir in the coconut milk and bring to a simmer. Cook for about 5 minutes, allowing flavors to meld.
5. Add the spiralized zucchini noodles and cook for another 2 3 minutes until tender but still al dente.
6. Mix in the spinach, basil leaves, lime juice, fish sauce or tamari, coconut sugar (if using), salt, and pepper to taste. Cook for an additional minute.
7. Remove from heat and serve immediately. Enjoy your protein packed Thai green curry with zucchini noodles!

Chef’s Insight

Experiment with different proteins and green curry pastes to create your perfect bowl.

Notes

Adjust the spice level according to your preference by using less or more green curry paste.