This dish has got the taste of pasta minus all that weight-gain guilt!
If you're looking for a fresh, creamy dish to brighten up your winter meals, Zucchini Noodles with Coconut Curry is the perfect choice! This healthy, low-carb pasta alternative is packed with flavour, thanks to the rich and aromatic coconut curry sauce. Whether you’re aiming for lighter meals, need a quick weeknight dinner, or simply crave a bowl of warm, creamy comfort, this dish checks all the boxes!
Zucchini noodles, or zoodles as they're often called, are a fantastic way to satisfy your pasta cravings without the carbs. Not only do they look gorgeous on your plate, but they also provide a lighter, refreshing base for any sauce. Zucchini is rich in antioxidants, vitamins, and minerals, making it a perfect choice for a healthy meal. Also, the subtle flavour allows it to pair wonderfully with rich, savoury curries like this coconut red curry. The best part about this dish is that it comes together in under 30 minutes, making it perfect for those busy weeknights when you crave something quick, healthy, and satisfying.
Ready to cook? Let’s get started on these zucchini noodles with coconut curry.
4 zucchinis, ends trimmed and spiralised
1/2 teaspoon kosher salt
2 tablespoons olive oil
1 shallot, chopped
3 cloves garlic, minced
1 cup cherry tomatoes, halved
2 tablespoons red curry paste
1 can (13.66 ounces) coconut milk
1/2 teaspoon kosher salt and ground black pepper
Green onions, chopped for garnish
Black sesame seeds, for garnish
(Credit: Julie Van den Kerchove /YouTube)
Prepare the Zucchini Noodles: Start by spiralising your zucchinis into long, thin strands. Place them in a colander, sprinkle with kosher salt, and let them drain for about 15 minutes. After that, gently press them with a paper towel to remove any excess water. This step ensures that the noodles stay firm and don't get too soggy when added to the sauce.
Cook the Sauce: Heat olive oil in a large pan over medium-high heat. Add the chopped shallot and sauté until softened (about 2 minutes). Toss in the minced garlic and cherry tomatoes, cooking until the garlic is fragrant and the tomatoes start to soften. Stir in the red curry paste and coconut milk, and bring the sauce to a simmer. Let it cook for 10 minutes until it thickens to the perfect creamy consistency. Season with salt and black pepper to taste.
Combine and Serve: Turn off the heat and gently toss in the zucchini noodles, using tongs to mix everything together. You want the noodles to be wilted but still maintain their texture. This takes only a minute or two. Serve immediately, garnished with chopped green onions and a sprinkle of black sesame seeds.
It's a hearty yet light meal, perfect for those chilly winter evenings when you want something comforting without the weight of traditional pasta dishes. Also, it’s incredibly versatile! Customise it with your favourite veggies or protein—like mushrooms, bell peppers, or tofu—to create a dish that’s uniquely yours.
