Cooking · Edibles · Zoodles

Zoodles Series: Thai Red Curry Zoodles

I know, I know; I started the Zoodles Series, then disappeared off the blogosphere! Well, I’m back and I’ll try not to disappear again!

This week, I have for you an easy Thai red curry zoodle recipe. I typically use store-bought red curry paste, but have recently decided to start making my own. I have bought all the necessary ingredients, and will make this over the weekend using this great recipe I found online. The whole process took me about 20 minutes, including prep time. So, without further ado, here’s a look at the dish, along with the recipe!

zoodles-red-curry-1

You will need:

  • Zucchini, yellow/green — 1 medium-sized, spiralized
  • Eggplant (I used the long, purple, Japanese kind) — 1, large cubes
  • Red pepper — 1, large cubes
  • Garlic — 4-5 cloves, chopped
  • Ginger root — 1 tsp, chopped
  • Thai red curry paste — 1 tbsp
  • Olive (or other cooking) oil — 1-2 tsp
  • Coconut milk — 1/4 cup (optional)
  • Peanuts — 1/4 cup, chopped or crushed (optional)
  • Salt to taste (if necessary, i.e. if your red curry paste does not contain any)

Steps:

1. Start by cubing the eggplant into large chunks, since these will take the longest to cook. Heat the olive oil over medium-high heat, and add in the garlic and ginger. Stir occasionally, until the garlic is aromatic and slightly brown. Add the red curry paste and fry for 2-3 minutes, stirring it so it won’t burn. Next, add in the cubed eggplant and sautée for 15-20 minutes, or until cooked. If using coconut milk, add it in with the eggplant. Coconut milk makes the sauce creamier, but you can leave it out for a lower-calorie meal. Also, I find that I don’t have to add any extra salt because the red curry paste I use already has some. If you need additional salt, now is a good time.

2. While the eggplant is cooking, wash the zucchini very well, especially if you plan to leave the skin on. Run the zucchini through the spiralizer to make the zoodles. To get rid of some of the excess water in the zucchini, sprinkle zoodles with salt and place in a sieve for 15 minutes. When the 15-20 minutes are up, squeeze the zoodles to drain water.

2. Once the eggplant is cooked, add in the red peppers. If you like tender zoodles,  add in the zoodles now, and cook for 5 minutes. Take off the stove. If you like firmer zoodles, cook the red peppers for 5 minutes, then add in the zoodles. Stir to coat everything in the sauce and then take off the stove. Garnish with crushed peanuts for an extra boost of protein and crunch. Serve immediately, but try not to burn your tongue like I did!

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