Coconut Green Curry with Zucchini Noodles - Fall Time Favorite

Ing

Ingredients - Coconut Green Curry with Zucchini Noodles

2 tablespoons of coconut oil or EVOO

2 large, minced garlic cloves

4 scallions, diced (white parts only – reserve the green parts for garnish)

1 tablespoon Thai green curry paste

1 13.5-ounce canned coconut milk

2 medium zucchinis

4oz of snap peas

handful of thai basil leaves or cilantro

Instructions

1.) Heat up the coconut oil, garlic, white part of scallions and ginger

2.) When translucent or once it is fragrant, add the curry paste

3.) Once this dissolves, remove the solid parts from the can of coconut milk and add to the pot for about 2 minutes

4.) Add what is left in the can, snap peas and zucchini noodles for 5-7 minutes, or until the noodles soften

5.) Allow to cool, portion out and garnish with scallions, basil or cilantro.

#ZucchiniNoodles #SummerSoup #Vegan #GreenCurry #Healthy #Gourmet