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.
Cook the spaghetti 1 minute shy of what is on the box, then drain.
While the spaghetti is cooking spiralized 1 peeled carrot and 1 zucchini (ends trimmed).
In a large skillet on medium-high heat add the canola oil, ginger, Thai curry blend, spinach powder, and kosher salt.
Stir the spices and cook for about 30 seconds until fragrant.
Add in the coconut milk and stir together.
Add in the spiralized zucchini and carrot and cook for 2 minutes.
Turn off the heat and add in the spaghetti and toss it all together.
Add in the cilantro, toss and serve immediately.
- 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