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Thai Coconut Curry with Zucchini Noodles

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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