How do you feel about Zoodles? Crisp crunchy noodle shapes made from zucchini? It seems like everyone is loving them right now. It is a sneaky and delicious way to pack in some additional veggies. I am always down for that.
Zoodles are surprisingly versatile. Zucchini’s mild flavor pairs well with everything from a hearty pasta sauce to pesto to today’s Thai inspired dish. To really pack in the Thai curry flavor, we are using Thai Red Curry Powder. This stuff can be a bit elusive, so if you are struggling to find some, you can substitute for Thai Red Curry Paste which is found in the Asian section of most grocery stores.
This recipe uses a spiralizer to achieve those perfect zucchini noodles. I personally love this handy piece of kitchen equipment, but if you aren’t ready to take the plunge and purchase one for yourself, you can substitute in cooked rice noodles of your choice for this recipe. Just toss ‘em with the sauce at the end.
For the perfect Thai Red Curry Zoodles:
#1: Bloom those spices.
Thai Red Curry Powder is jam packed with delicious flavors. The best way to bring those out is to “bloom” the spices. This is done, by sautéing the spices in oil before adding in liquid to the recipe. It awakens all the flavors in the powder and brings it to life. You want to do this quickly so that you don’t burn the delicate spices. It usually takes only 30 – 60 seconds, but stop blooming and add in the liquid once you can smell the aromas of the powder.
#2: Avoid watery zoodles.
Noodles are awesome when cooked properly, but a watery and soggy mess when treated wrong. To keep the noodles toothsome and delicious, do not cook them. This allows them to release their water which causes them to become soggy and dilutes the sauce. No bueno. Instead, toss the zoodles with he warm sauce off the heat to warm them through without creating a sad and soggy dinner.
#3: Consume immediately.
Some things are better with age, these zoodles are not one of them. They taste their best when eaten right away, so be sure everyone is seated at the table, ready and waiting, when you bring this one out.
- 4 zucchinis, spiralized
- 1 tablespoon coconut oil
- 1/2 onion, cut into strips
- 1 bell pepper, chopped into strips
- 1 – 5.4 oz. can coconut cream
- 1 – 8 oz. can bamboo shoots
- 2 cloves garlic, minced
- 2 tablespoons minced ginger
- 2 tablespoons dry Thai Red Curry powder
- 1 tablespoon coconut sugar
1. Add the coconut oil to a large pot and heat over medium high heat. Add in the onions and a big pinch of salt and cook until translucent, about 5-7 minutes.
2. Add in the bell peppers and sauté for another 3-5 minutes until softened. Add ginger, garlic, and curry powder and sauté for 30 seconds to 1 minute or until the spices become fragrant.
3. Add coconut cream, coconut sugar, and 1 of cup water. Bring the mixture to a simmer, and cook for 10 minutes.
4. Add in the bamboo shoots and simmer for another 5 minutes. Add more salt to taste.
5. While the curry simmers, spiralize the zucchini.
6. Toss with the spiralized zucchini and serve.