If you want a quick supper or lunch dish and have a spiralizer to hand then look no further! If you have no spiralizer, you could perhaps use a vegetable peeler to make ribbons out of the vegetables. This recipe is full of colour and flavour. The red Thai sauce that I use alternates on whether I have a batch of home made in the fridge or a cheeky jar of store bought. I used a tablespoon of the red Thai curry paste but I like my heat. Reduce this to a teaspoon if you want less heat.
The Chief Taster mentioned that prawns would be nice with this but I wanted to keep it vegan so he had to eat the vegetables whilst longing for prawns! Feel free to add meat and fish to this!
I just love my spiralizer and the variety of vegetable noodles that you can make with it. Stir fry them, add a sauce and voila! You have a quick, tasty and nutritious dish. Plus I like the colour combination of carrot and zucchini together. These are my favourite vegetables to spiralize too!
Carrot and Zucchini noodles in a Red Thai Curry Sauce
1 carrot, peeled and made into noodles
1 zucchini(courgette), peeled and made into noodles
1 tblspn/1 tspn red curry paste (depending on personal taste)
1/2 cup coconut milk
2 tblspn coconut oil
- Heat the coconut oil in a frying pan/wok on a high heat and add the noodles.
- Cook for about 3-5 minutes until the vegetables are cooked though yet still maintain a slight crunch.
- Add the red Thai curry paste to the pan and add the coconut milk gradually until the sauce is a consistency you like.
- Eat and enjoy!
Nutritional info per serving – 271 calories, 26g Fat, 3g Protein, 11g Carbs, 2g Fibre, 9g Net Carbs
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