Ingredients
• 1 tbsp coconut oil
• 1 large yellow or red onion, diced
• 2 cloves garlic, minced
• 1 tbsp fresh grated ginger
• 3-4 tbsp red curry paste (I love Thai Kitchen for mild)
• 1 tsp turmeric
• 1 tsp coriander
• 1-2 lb boneless skinless chicken breasts or thighs cubed
• 1 can (13.5 oz) full-fat coconut milk (I love Whole Foods 365 organic canned coconut milk)
• 2-3 cups chicken broth
• 3 tbsp fish sauce
• Juice of ½–1 lime
• 3–4 zucchini, spiralized
• Fresh cilantro for topping (optional)
• Sea salt to taste
Instructions
1. In a large pot, heat oil over medium. Sauté onion 3–4 minutes until soft. Add garlic and ginger and cook 30 seconds (until fragrant but not browned).
2. Stir in curry paste, turmeric and coriander, and cook 1 minute to deepen flavor.
3. Add cubed chicken breasts Pour in coconut milk and broth. Bring to a gentle simmer. Cover and cook 15–20 minutes until chicken is cooked through.
4. Stir in fish sauce and lime juice. Taste and adjust salt.
5. Add zoodles right before serving. Simmer just 2–3 minutes so they stay tender but not soggy.
6. Finish with cilantro, green onions, maybe extra lime.
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