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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

  1. 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.

  2. 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.

  3. Once veggies are tender, add in the zoodles. Let simmer for 3-5 minutes, or until preferred consistency.
  4. 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).

  5. Drizzle with 1 tsp of olive oil and serve immediately! 

Recipe Notes

Spice Level: Spicy