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How To Make Easy Thai Green Curry Noodles
Taste a blend of amazing flavors with this green curry noodles with zucchini and carrots in coconut milk sauce, finished with cilantro.
Serves:
Ingredients
- 1tbspThai curry blend
- 1tbspspinach powder
- 1tbspfresh ginger,minced
- ½tspkosher salt
- 1tbspcanola oil
- 1canlite coconut milk
- 1lbspaghetti
- 1zucchini
- 1large carrot
- ¼cupcilantro,diced
Instructions
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Cook the spaghetti 1 minute shy of what is on the box, then drain.
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While the spaghetti is cooking spiralized 1 peeled carrot and 1 zucchini (ends trimmed).
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In a large skillet on medium-high heat add the canola oil, ginger, Thai curry blend, spinach powder, and kosher salt.
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Stir the spices and cook for about 30 seconds until fragrant.
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Add in the coconut milk and stir together.
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Add in the spiralized zucchini and carrot and cook for 2 minutes.
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Turn off the heat and add in the spaghetti and toss it all together.
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Add in the cilantro, toss and serve immediately.
Nutrition
- Calories: 275.25kcal
- Fat: 6.21g
- Saturated Fat: 2.89g
- Trans Fat: 0.01g
- Monounsaturated Fat: 1.28g
- Polyunsaturated Fat: 0.87g
- Carbohydrates: 45.43g
- Fiber: 2.76g
- Sugar: 3.46g
- Protein: 7.92g
- Sodium: 140.25mg
- Calcium: 23.69mg
- Potassium: 235.45mg
- Iron: 1.03mg
- Vitamin A: 80.39µg
- Vitamin C: 5.16mg
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