Coconut Red Curry Zucchini Noodles is the healthy, flavorful weeknight meal you need to make. It has a hint of spice from the red curry that is so savory and delicious. This month my husband and I chose to go low carb so this pasta loving gal needs a good alternative. Zucchini noodles have always appealed to me and it’s perfect in this dish.
If you don’t have a spiralizer, you need to put that in your amazon cart now.
This red curry coconut sauce is so perfect, it’s creamy with the perfect amount of spice and flavor. I use Thai Kitchen Red Curry because it’s pretty mild. Some red curries can be HOT, so make sure you know what brand and scale of heat you’re dealing with.
Minimal ingredients in this recipe make for a quick and easy weeknight meal.
Wine Pairing Recommendation: Just because we’re doing low carb does not mean I won’t have a glass of wine with this. After all, a glass of wine is the equivalent to a hour at the gym, or so I’ve been told. I’m having a glass of Sparkling Rosé with this dish and it is delicious.
Coconut Red Curry Zucchini Noodles
Buying a spiralizer is key to this recipe. Invest in one, you won't be disappointed. If you have not made zucchini noodles before I have a little trick that I use to prep them to expel any excess water that will ruin your sauce. Always start with salting your zucchini in a colander to remove any excess water. This is also a good opportunity to season the noodles themselves prior to cooking.
Ingredients
- 4 whole Zucchinis, ends trimmed and spiralized
- 1/2 teaspoon Kosher Salt
- 2 tablespoons Olive Oil
- 1 whole Shallot, chopped
- 3 cloves Garlic, minced
- 1 cup Cherry Tomatoes, halved
- 2 tablespoons Red Curry Paste
- 1 can {13.66 ounces} Coconut Milk
- 1/2 teaspoon Kosher Salt and Ground Black Pepper
- Green Onion, chopped for garnish
- Black Sesame Seeds, for garnish
Directions
- Step 1 Using a spiralizer to cut zucchini lengthwise into long, thin strands. Place the zucchini noodles in a colander and toss with 1/2 teaspoon kosher salt. Let drain for 15 minutes, then gently press zucchini noodles with a paper towel to remove any excess water.
- Step 2 In a large shallow pan heat olive oil over medium high heat. Add the shallot and saute for 2 minutes until tender, add the garlic and cherry tomatoes. Stir to cook the garlic and slightly saute tomatoes. Stir in red curry paste and coconut milk. Bring to a simmer and cook the sauce for 10 minutes until thickened. Season with kosher salt and ground black pepper.
- Step 3 Turn heat off and add the drained zucchini noodles, using tongs toss to combine and heat through, this only takes about a minute or two. You want the zucchini to be wilted but still maintain their texture. Serve immediately and garnish with chopped green onion and sesame seeds. Enjoy!
Savor and Enjoy!
