Ingredients
- 2 medium zucchinis spiralized with the 3mm blade
- Salt
- 1 tablespoon coconut oil
- 1 teaspoon garlic minced
- 1/2 teaspoon ginger minced
- 1 cup asparagus cut into bite-sized pieces
- 1/2 large red bell pepper thinly sliced
- 1/2 cup leeks thinly sliced
- 1/2 cup snow peas halved
- 3/4 cup light coconut milk
- 1/4 cup pineapple juice
- 1 tablespoon green curry paste
- 1 tablespoon coconut sugar
- 1 teaspoon tamari
- 2 cups spinach roughly chopped
- 1/4 cup plus 2 tablespoons pineapple tidbits drained
- 4 radishes thinly sliced
For Garnish:
- Thai basil thinly sliced
- Cilantro roughly chopped
- Squeeze of fresh lime juice
Instructions
- To release some of the excess moisture, place the spiralized zucchini into a colander set over the sink or a bowl. Sprinkle with a pinch of salt and let them sit, stirring occasionally.
- Heat the coconut oil in a large pan set over medium heat. Add the garlic and ginger and cook, stirring constantly, until golden brown and fragrant (about 1 minute).
- Add the asparagus, pepper, leeks, and snow peas and cook until the veggies are tender and lightly browned, about 3-5 minutes.
- Add in the coconut milk, pineapple juice, curry paste, coconut sugar, and tamari and stir until the green curry is incorporated into the sauce. Turn the heat up to medium/high and bring to a boil.
- Once boiling, reduce the heat to medium/low and simmer, stirring occasionally until the sauce has reduced by about 1/3 and thickened slightly, about 10-13 minutes. Once reduced, stir in the chopped spinach and cook for an additional 1-2 minutes, until the spinach wilts.
- Squeeze out as much excess moisture from the zucchini as you can, and lightly pat it dry with a paper towel. Divide the noodles between two bowls.
- Divide the veggie/sauce mixture on top of the two bowls, followed by the pineapple tidbits and sliced radishes.
- Garnish with Thai basil, cilantro, and a squeeze of fresh lime juice.