Green Curry Zucchini Noodles

Green Curry Zucchini Noodles are a vibrant and flavorful low-carb dish that perfectly combines the freshness of zucchini with the aromatic spices of Thai green curry. This healthy alternative to traditional pasta is both satisfying and nourishing.

Ingredients

• Zucchini - 2 medium (about 300g)
• Coconut milk - 200 ml
• Green curry paste - 2 tablespoons
• Bell pepper - 1 medium, sliced
• Carrot - 1 small, julienned
• Fresh basil leaves - 1/4 cup, chopped
• Olive oil - 1 tablespoon
• Lime - 1, juiced
• Salt - to taste
• Black pepper - to taste

Steps

1. Using a spiralizer or a vegetable peeler, create zucchini noodles from the zucchinis and set aside.
2. In a large skillet, heat the olive oil over medium heat, then add the sliced bell pepper and julienned carrot. Sauté for about 5 minutes until they begin to soften.
3. Stir in the green curry paste, mixing well with the vegetables for about 1 minute to enhance the flavors.
4. Pour in the coconut milk, stirring to combine with the curry paste and vegetables. Bring to a gentle simmer.
5. Add the zucchini noodles to the skillet and cook for an additional 5-7 minutes, tossing frequently until the noodles are tender but still firm.
6. Season with salt and black pepper to taste. Remove from heat and stir in the chopped basil and lime juice.
7. Serve hot, garnished with additional basil if desired.

Nutrition

• Calories: 290
• Protein: 4 g
• Carbs: 18 g
• Fiber: 4 g
• Sugar: 4 g
• Sodium: 480 mg
• Cholesterol: 0 mg
• Total Fat: 24 g
• Saturated Fat: 20 g
• Unsaturated Fat: 4 g
• Water: 0.5 L

Health Benefits

• Low in carbohydrates, making it suitable for low-carb diets.
• Rich in vitamins and antioxidants from the fresh vegetables and coconut milk.

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