Red curry dishes are my go-to at any Thai restaurant. There’s just something about the spicy and the sweet mixed together in one dish that makes it impossible not to lick the plate clean. This Red Curry Coconut Zucchini Noodle dish is inspired by the classic Thai combination of red curry and coconut. The third critical ingredient to the trifecta is fish sauce. But that’s as far as the authenticity goes, and I’d certainly never try to recreate a Thai masterpiece. Instead, this dish is packed with unsuspecting veggies.
And in fact, this sauce is so lip-smackingly addictive, that you’ll be able to dress anything in it. I am using butternut squash because I love the contrast of caramelized butternut squash up against this gently spicy sauce, but you can also add pan-seared chicken if you like. You might also try using it with spaghetti squash, or more traditionally, over rice or rice noodles with your protein of choice. The sauce itself is so versatile it can go on just about anything!
Once you try this Red Curry Coconut Zucchini dish, I know you’ll love it. Follow it exactly and don’t skip any of the ingredients. I know you’re eye-balling the fish sauce, but it’s what gives it its umami—its savory salty and sweet flavor. Trust me on this one!Print
Red Curry Coconut Zucchini Noodles
Red Curry Coconut Zucchini Noodles are the perfect combination of umami: sweet, spicy, and a world of flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Entrées
- 2 cups uncooked white rice
- 4 cups water
- 1 tbsp butter
- 2 cups butternut squash, cubed
- 2 tbsp coconut oil
- 1 small Vidalia onion, sliced thin
- 1 tbsp red curry paste
- 14oz can full-fat coconut milk
- 1 large carrot, grated (1/2 cup)
- 1 tsp fish sauce
- 2 tsp lime juice, and zest (1 tsp)
- 1 tbsp honey
- 2 8″ zucchini, zoodled
- Garnish: any greens like celery greens, cilantro, or basil
- Prepare your rice in advance. Rinse your rice, then bring four cups of water to a boil. Add rice and butter. Reduce heat to low, cover, and let simmer for 20 minutes. Turn off burner, keep covered for five minutes, then fluff rice, and it’s ready to go. Or, use a rice cooker.
- Prepare your vegetable in advance also. Peel and cube your butternut squash. Grate your carrot, use a mandolin to finely slice your onion, and use a spiralizer to create zucchini noodles. Put “zoodles” in a strainer over a bowl. Toss with a few sprinkles of salt to extract water out of the zoodles. Let sit in the strainer until the rest of the recipe is ready.
- Preheat oven to 400F, then toss cubed butternut squash on a baking sheet with melted coconut oil or olive oil, and a sprinkle of salt. Bake for 20-40 minutes until soft, then remove from oven.
- In a large skillet over medium heat, add coconut oil. Add thinly sliced onion and cook for 10 minutes or until translucent, browned, and soft.
- Move onions to side of the skillet, then add red curry paste and toast for about 1 minute. Next, add coconut milk, grated carrots, 1 tsp fish sauce, lime juice, and honey. Let simmer for about 15-20 minutes over medium heat until thick and creamy.
- Add zucchini noodles to skillet and cook for about a minute. Add lime zest and toss, then sprinkle with garnish. Serve over rice, topped with hot butternut squash.
If you want to start growing butternut squash, check out our With our Winter Squash Gardening Guide and you’ll have everything you need to know about growing and enjoying squash of many varieties — from planting to eating!
Once you make this Red Curry Coconut Zucchini Noodles recipe, let me know what you think!