Have you tried zoodles yet? If you haven’t I urge you to get a SPIRALIZER and try them out! It’s a great alternative to your classic pasta, and so versatile! Here is a recipe for coconut curry zoodles with grilled chicken that I made recently. It was so good, and is so simple to make!
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I found this easy, vegan, all purpose, coconut curry recipe from Glue and Glitter (HERE) on Pinterest that was so simple, and quick, I thought that I would give it a try. It is something you can make ahead too, and just store in a jar until you are ready to use it. You can also put this sauce on anything! Rice noodles, quinoa, chicken, stir fried veggies… the possibilities are endless.
I did change up the recipe a little (I added more garlic and ginger, and added some onion as well), making it a little more time consuming, but I made the whole meal in less than 20 minutes (excluding the time it took Will to grill the chicken, but he was grilling it outside, while I was cooking inside). #TEAMWORK
INGREDIENTS FOR THE SAUCE
- 1 13.5 ounce can coconut milk
- 2 tablespoons curry paste of your choice (Adjust to suit your tastes – more for spicier sauce, less for more mild sauce.)
- 2 inch piece fresh ginger coarsely chopped
- 5 cloves fresh garlic coarsely chopped
- 1/2 yellow onion chopped
- 1 teaspoon brown sugar (optional)
- 2 teaspoons soy sauce (optional)
- Sauté onion, ginger, and garlic in pan until fragrant.
- Add all ingredients in a blender, and blend!
- Store in airtight container until use.
The original recipe did not sauté the ingredients before blending it all together, so feel free to compare recipes, and then make it your own!
TO MAKE THE ZOODLES
- Get a spiralizer (either as a Kitchenaid attachment HERE or just a spiralizer HERE) and spiralize your zucchini. You can buy ready made zoodles, but they’re usually much more expensive.
- Add a little coconut oil to a heated pan and sauté your noodles for a couple minutes. Add enough sauce so that the zoodles have a good coat of coconut curry.
- When you determine the zoodles to be al-dente turn off the stove, and serve! Top your zoodles with chicken, or anything else you think is tasty, and enjoy!
After making this recipe we had a lot of leftover sauce. To use up the remainder of the sauce a couple nights later, I decided to stir fry some more onions, garlic, and ginger, with broccoli, and then added some pad thai rice noodles, and curry sauce. It was a yummy alternative to the zoodles.
Give this recipe a try, and be sure to let me know what you think by posting a comment. Also, don’t miss my upcoming keto and paleo friendly recipes, subscribe to #ShipsHQ today!