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Thai Coconut Curry with Zucchini Noodles

October 21, 2015

 

13.5oz coconut milk light

1 teaspoon garlic chopped

1 inch fresh ginger finely chopped

1 tablespoon lemongrass paste

2 tablespoons lime juice

3 teaspoons Thia green curry paste

½ teaspoon Sandra’s Spice

4-5 fresh basil leaves

salt and pepper to taste

1 ½ lbs chicken or (vegetarian, substitute with chickpeas)

1 tablespoon chicken rub

1 red pepper chopped

1 small red onion roughly chopped

2 celery sticks chopped

1 cup mushrooms chopped

1 cup broccoli florets

1 zucchini (use Veggitti Spiral Slicer to make noodles, available on Amazon)

 

In a mixing bowl add coconut milk, garlic, ginger, lemongrass paste, lime juice, Thai green curry paste, Sandra’s Spice, whisk and set aside.

 

Massage chicken rub over both sides of chicken. In a medium sauté pan, over medium high heat, lightly coat with cooking spray, and brown chicken on both sides. Remove from heat and slice chicken into ¼ inch strips and place back in sauté pan over low heat. Pour over marinade, add red pepper, onion, celery, mushrooms broccoli and stir until ingredients are coated.

Continue cooking for 4 minutes, or until chicken is cooked all the way through. Add zucchini noodles, basil and stir in before serving.

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The information contained on this website and any third party links are for educational purposes only and not intended to treat, prevent or cure medical conditions. Always consult your medical provider before making any dietary changes.

 

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