Easy Coconut Green Curry with Zucchini Noodles
Try this Easy Coconut Green Curry with Zucchini Noodles recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 2
vegan
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains pasta
dairy free
pescatarian
- 2 garlic cloves minced
- 2 teaspoons minced ginger
- handful of thai basil leaves or cilantro
- 1 tablespoon coconut oil or extra virgin olive oil
- 4 scallions, diced (white parts only – reserve the green parts
- 1 tablespoon thai green curry paste
- 1 13.5- ounce canned coconut milk
- 2 medium zucchinis blade c/d noodles trimmed
- 4 oz of snap peas
- Carbohydrate 1.3472 g
- Cholesterol 0 mg
- Fat 0.03 g
- Fiber 0.102999997138977 g
- Protein 0.2272 g
- Saturated Fat 0.00673 g
- Serving Size 1 1 Serving (62g)
- Sodium 0.77 mg
- Sugar 1.24420000286102 g
- Trans Fat 0.00931 g
- Calories 6 calories
Heat the oil in a large pot over medium-high heat, and once oil heats, add the garlic, ginger and scallions. Cook for 30 seconds or until fragrant and then add in the curry paste (be careful – the paste will fry, which is good, but can get on your clothes.)Scoop the thickened coconut solids out of the top of the can of coconut milk, leaving the watery milk below. Add these solids to the skillet for about 2 minutes.Add the rest of the coconut milk and then the zucchini noodles and snap peas. Reduce the heat to medium-low and simmer for 3-5 minutes, or until the zucchini noodles are softened.Portion into bowls and garnish with scallions, cilantro or thai basil and serve.
