Easy Coconut Green Curry with Zucchini Noodles
Try this Easy Coconut Green Curry with Zucchini Noodles recipe, or contribute your own.
Try this Easy Coconut Green Curry with Zucchini Noodles recipe, or contribute your own.
- 2 garlic cloves minced
- 2 teaspoons minced ginger
- handful of thai basil leaves or cilantro
- 1 tablespoon coconut oil or extra virgin olive oil
- 4 scallions, diced (white parts only – reserve the green parts
- 1 tablespoon thai green curry paste
- 1 13.5- ounce canned coconut milk
- 2 medium zucchinis blade c/d noodles trimmed
- 4 oz of snap peas
- Carbohydrate 1.3472 g
- Cholesterol 0 mg
- Fat 0.03 g
- Fiber 0.102999997138977 g
- Protein 0.2272 g
- Saturated Fat 0.00673 g
- Serving Size 1 1 Serving (62g)
- Sodium 0.77 mg
- Sugar 1.24420000286102 g
- Trans Fat 0.00931 g
- Calories 6 calories
Step-by-step
- Heat the oil in a large pot over medium-high heat, and once oil heats, add the garlic, ginger and scallions. Cook for 30 seconds or until fragrant and then add in the curry paste (be careful – the paste will fry, which is good, but can get on your clothes.)
- Scoop the thickened coconut solids out of the top of the can of coconut milk, leaving the watery milk below. Add these solids to the skillet for about 2 minutes.
- Add the rest of the coconut milk and then the zucchini noodles and snap peas. Reduce the heat to medium-low and simmer for 3-5 minutes, or until the zucchini noodles are softened.
- Portion into bowls and garnish with scallions, cilantro or thai basil and serve.
Operating within a thirty-minute total window requires precise fat management, specifically separating the rich coconut solids from the watery serum inside the can before simmering. High heat fries the aromatics quickly, releasing essential oils from the garlic and ginger without burning them. Stirring Thai green curry paste directly into hot oil breaks down its starch binders and releases fat-soluble flavor compounds.
Managing Moisture in Zucchini Noodles
Zucchini releases water rapidly when subjected to heat, which threatens to dilute the curry base. Simmering the noodles for exactly three to five minutes locks in a tender-crisp bite without turning them into mush. Scoop only the thick cream from the top of the coconut milk first, frying it for two minutes to concentrate the richness before incorporating the remaining liquid. Snap peas added alongside the noodles retain their bright green color and crisp cellular structure if removed from heat promptly at the five-minute mark.
- Watery noodles result from boiling zucchini instead of simmering gently in the reduced coconut broth.
- Burned garlic happens when aromatics remain in the pan longer than thirty seconds before adding the curry paste.
- Raw-tasting spices occur when the curry paste fails to fry properly in the heated oil before the liquids enter the pan.
