Do you know what this is?
It’s zucchini noodles!
What are zucchini noodles? Well, they’re not really noodles, but rather, they are very thin strips of raw zucchini. I have a spiral slicer, and thought I’d put it to use making noodles. I wanted something grain-free to eat with a chicken curry, and this was just the thing.
The spiral slicer does make this super-easy, but if you don’t have one, you can use a vegetable peeler to make wide, flat noodles. Just peel the zucchini lengthwise into long strips, rotating as you go, until you get to the seeds. If you want, you can saute the noodles really briefly (like for a minute, tops), but I even enjoy them totally raw. They make the perfect base for any saucy dish. While I enjoy spaghetti squash as well, zucchini is a lovely change. (and since zucchini is in season, why not?)
This is definitely an easy weeknight curry. I didn’t make the curry paste from scratch. (shocker, I know) I used Thai Kitchen red curry paste. This made the whole dish come together much more quickly. While it’s not a traditional Thai curry (I haven’t seen many Thai curries with red cabbage and yellow squash…I just threw them in there because I had a ton of vegetables in the house that needed to be eaten, and it sounded tasty to me.), the flavors still worked well together. It was warm, slightly spicy, and comforting – all great attributes in a curry. (Aren’t saucy curries like, the ultimate comfort food? They are to me – and it doesn’t matter if it’s an Indian curry, a Thai curry, a Jamaican curry, or a totally-new-invention curry. They all make my belly happy.) And those zucchini noodles? They kept it from feeling heavy. In the summer, that’s a definite plus.
Thai-Inspired Chicken Curry
2 T coconut oil, divided
1 T Thai Kitchen red curry paste
1 ½ lbs boneless, skinless chicken thighs, cut into 1 inch pieces
Salt and pepper to taste
1 c coconut milk
1 5-inch piece lemongrass, smashed with side of knife (you can find this at Whole Foods or an Asian grocery, or omit)
3 Kaffir lime leaves (you can find this at Whole Foods or an Asian grocery, or sub a bit of lime zest)
1 medium yellow squash, sliced
1 ½ c sliced red cabbage
1 tomato, chopped
2-3 T cilantro, chopped
Heat a large skillet to medium-high heat and add 1 tablespoon of the coconut oil. Swirl to heat, and add curry paste. Stir the paste around for a few seconds to get it sizzling. Season the chicken with a bit of salt and pepper, and add to the skillet. Stir until the paste is evenly coating the chicken, and cook, stirring occasionally, until chicken is browned, about 3-4 minutes. Add the coconut milk, lemongrass, and Kaffir lime leaves. Bring to a boil and reduce to a simmer. Allow to simmer, stirring occasionally, for about 10 minutes, or until the sauce has thickened well and flavors have melded. Adjust seasoning to taste.
While the curry is simmering, heat another skillet to medium heat. Add the remaining coconut oil and swirl. Add the squash and cabbage and saute, stirring occasionally, for 2-3 minutes or until the squash is lightly browned and the cabbage is starting to wilt. Add the tomatoes and stir for a moment. Season with salt and pepper.
Add the vegetables to the curry and stir. Serve on top of zucchini noodles, spaghetti squash, or steamed rice. Garnish with chopped cilantro.