Zucchini Noodle Curry Recipe
Zucchini Noodle Chicken Curry is a heathy alternative to curry with rice. The zucchini provides a certain freshness to the sweet coconut milk curry, and each bite has a satisfying crunch.
Ingredients
- 1 chopped onion
- 1 chopped bell pepper
- 1 c. sliced mushrooms
- 1 finely chopped shallot
- 1 16 oz can pineapple, or 2 c. fresh
- 1 tbsp. garlic
- 1/2 tsp. pink Himalayan salt
- 1/2 tsp. cracked pepper
- 1/4 tsp. white pepper
- 2 tbsp. garam masala
- 1 tsp. ground turmeric
- 1 tsp. red pepper flakes
- 1/2 tsp. ground ginger
- 2 1/2 c. light coconut milk
- 1 c. chicken stock
- Basil to garnish
- 3 tbsp. coconut oil
- 2-3 zucchini, spiraled into noodles
- 1 rotisserie chicken
Instructions
- Using a spiralizer, spiralize zucchini into noodles and set aside.
- In large sauce pan, heat 2 tbsp. coconut oil. When hot, add garlic, allowing it to slightly brown around the edges. When cooked, add onion, shallots, and pineapple. Allow to cook on medium heat.
- Once cooked, add bell pepper, mushroom, himalayan salt, and cracked pepper. Cook on low heat with lid, stirring occasionally. When vegetables are cooked (I prefer mine slightly undercooked), remove from heat. Keep warm.
- In large sauce pan on med/high heat, add coconut milk and chicken stock. Add remaining spices: white pepper, garam masala, turmeric, pepper flakes, and ground ginger.
- Allow sauce to come to a simmer; cook until it reduces slightly and becomes thicker.
- Pick chicken from the bones and add to curry sauce. Allow to simmer on low until chicken is heated.
- Evenly separate noodles into bowls. Evenly ladle curry sauce into each bowl, making sure it is hot, so it slightly cooks the zucchini noodles.
- Spoon on veggies and chicken. Garnish with chopped basil.