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.