In Recipes

Red Curry Zoodles

Zoodles = zucchini noodles. Get it?! Zoodles are zucchinis spiralized into long noodle looking strands. Hence a zero carb alternative to noodles. Now before you call me crazy, and say nothing in this world can replace rich, delicious carbs, because, I do agree with you! I am not saying, cut out carbs and replace with zoodles. But I will tell you, zoodles are wildly addictive, tasty and have the perfect crunch and texture, which makes me for a split second forget about pasta! Just trust me on this.

You can create your own zoodles using a spiralizer, or you can buy a pre-cut package from a local supermarket. I opted to go with the latter. Hey, don’t judge me, after a long day of work, I just want my zucchini spiralized for me! I also find that, the pre-cut packages, make for crunchier and less watery noodles.

Tip: If you are spiralizing zucchini make sure to lay the zoodles on some paper towels, for 10-15 minutes. The paper towels will absorb the excess liquid, and make it easier for you to handle the zoodles while cooking.

One of my favorite winter dishes is Thai Red Curry. It is full of flavor, hearty and has an abundance of fresh veggies. So why not, combine Zoodles + Red Curry?! The secret ingredient here is, red curry paste. A good quality paste is the key. I prefer Simply Asia or Thai Kitchen brands. The other ingredient that adds an extra oomph, is Kaffir lime leaves. If you can not find Kaffir lime leaves, substitute with dried bay leaves or basil.

Hint: I have found that chicken and shrimp both taste very good with this dish! Just cook the meat with all spices and let simmer.

Let me know what your thoughts are on zoodles! 🙂

Servings 2 people

Ingredients

1 tbsp olive oil + additional 1 tsp for serving
1/2 tbsp minced garlic
1 tbsp Kaffir lime leaves Brand: Thai Taste found at Whole Foods, or substitute dried bay leaves or basil leaves
3 green chilies diced
1/2 yellow onion diced
1 10oz package sliced mushrooms
1/2 red bell pepper thinly sliced
1/2 yellow bell pepper thinly sliced
1 cup veggie broth
3 tbsps soy sauce
3 tbsps red curry paste
1/8 tsp ground ginger
1/4 tsp red chili powder
1/4 tsp red pepper flakes
1/2 tsp garlic powder
1/2 tsp dark brown sugar
1/2 tsp siracha sauce
3 cups pre-cut Zoodles or 2-4 zucchinis spiralized
1 13.5oz can coconut milk, full fat or light I recommend: A Taste of Thai, Chaokoh

Instructions

Heat oil in a large wok, over medium heat. Add the minced garlic, lime leaves and green chilies. Let simmer 1-2 minutes. Next, add the onions, mushrooms, bell peppers and veggie broth. Cook until tender, about 2-3 minutes.
Add in soy sauce, red curry paste, ground ginger, red chili powder, red pepper flakes, garlic powder, dark brown sugar and siracha sauce. Stir well to make sure all spices are incorporated with the veggies. Cook on medium/high heat for 5-7 minutes, stirring frequently.
Once veggies are tender, add in the zoodles. Let simmer for 3-5 minutes, or until preferred consistency.
Add the coconut milk and stir well. Let simmer for 5-10 minutes, letting all the flavors come together. At this point, you can add in any extra spices that you prefer. (I added in extra soy sauce and a dash of salt).
Drizzle with 1 tsp of olive oil and serve immediately!