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
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.