Whole30 Day 21: Quick Zucchini Noodle Curry

With a child that's one, many times my day becomes hectic right at dinner time. Making meals that I'm able to prep earlier in the day or are quick are key for me. The other night I was craving curry but know that I only like it with rice. To try something different, I pulled out my new Paderno World Cuisine A4982799 Tri-Blade Plastic Spiral Vegetable Slicer. The spiralizer came with 3 different attachments and this time I tried out the flat noodle. Overall, I was very happy with how it turned out and that I was able to prep and cook in less than 30 minutes!

Zucchini Noodle Chicken Curry
Yields: 4 servings

2 tbls coconut oil, divided
2 chicken breasts, diced
2 medium zucchini
1 sweet potato, peeled & medium diced
2 turnips, peeled & medium diced
1/2 cup cabbage, shredded
1 onion, large dice
1 bell pepper, large dice
1 can full-fat coconut milk
1-2 tbls curry paste, red or panang
5 red thai chilis
Cilantro, for garnish

1. Heat 1 tbls coconut oil in wok on medium-high heat. Add the chicken and saute until the chicken is cooked through. Remove the chicken with a slotted spoon and set aside.

2. Add the remaining tablespoon of coconut oil to the wok. Add in sweet potato, turnips, cabbage, onion, and bell pepper. Cook until sweet potatoes are no longer crunchy and can insert a fork through them. Make sure to stir occasionally. 

3. While the vegetables are cooking, spiralize your zucchini. If you don't have a spiralizer, you can make thin slices of the zucchini lengthwise with your knife.
4. When the vegetables are mostly cooked, add in the curry paste. The more curry paste you add the spicier it will get. If you prefer a spicy sauce, then add the full 2 tablespoons. Slowly add the coconut milk, making sure to mix it with the paste to remove any clumps. Add in the thai chilis. 
5. Add chicken back into the wok. Let simmer for 5-10 minutes or until the sauce thickens slightly. Remove from heat.
6. To serve, put zucchini noodles in the bottom of a bowl. Top with the curry and cilantro.

I didn't cook the zucchini in this dish because it kept a slight crunch that way. Alternately, you could put the zucchini noodles into a pan of boiling water for a couple minutes to cook them.