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Thai-Style Creamy Red Curry Zucchini Noodle Bowls

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This vibrant, plant-based dish brings the bold flavors of Thai takeout right into your kitchen. By briefly blooming the curry paste with aromatics before adding the coconut milk, we create a sauce that is rich, complex, and incredibly satisfying. It’s a wholesome, one-pan dinner that feels indulgent but remains light and fresh.

Ingredients

Scale
  • 1 tbsp coconut oil (or neutral oil like avocado oil) (15 ml)
  • 3 tbsp red curry paste (Thai style)
  • 2 tsp fresh ginger (peeled and grated)
  • 2 cloves garlic (minced)
  • 1 (13.5-ounce) can full-fat unsweetened coconut milk (400 ml)
  • 2 tbsp low-sodium soy sauce (or tamari for gluten-free) (30 ml)
  • 1 tbsp pure maple syrup (15 ml)
  • 3 large carrots (peeled and sliced into rounds)
  • 1 red bell pepper (cored and cut into matchsticks)
  • 1/2 bunch asparagus (woody ends trimmed and chopped into 2-inch pieces)
  • 4 medium zucchini (spiralized into noodles, trimmed)
  • 1 lime (cut into wedges)
  • 3 green onions (chopped)
  • 1 tbsp sesame seeds (toasted)
  • 1/4 cup fresh cilantro (chopped) (optional)

Instructions

  1. Sauté Aromatics: Heat the coconut oil in a wok or deep skillet over medium heat. Add the red curry paste, grated ginger, and minced garlic. Sauté, stirring constantly, until the mixture is fragrant and slightly darkened, about 1 to 2 minutes. (Watch closely to ensure garlic does not burn).
  2. Simmer Sauce: Pour in the coconut milk, soy sauce, and maple syrup. Whisk well to combine the paste with the liquid. Bring to a gentle simmer, then reduce heat to low. Let the sauce bubble gently until it thickens slightly, about 5 minutes.
  3. Cook Vegetables: Increase heat to medium. Add the sliced carrots and red bell pepper strips. Cook for 3 to 4 minutes until vegetables are just starting to soften but retain a crunch. Add the chopped asparagus and cook for another 2 minutes until bright green.
  4. Finish with Zoodles: Add the spiralized zucchini noodles to the pan. Toss gently using tongs to coat the noodles in the hot sauce. Cook briefly until the zucchini is warmed through and slightly softened, but still al dente, about 2 to 3 minutes. (Do not overcook, or the noodles will release excess water).
  5. Serve: Divide the noodles and vegetables evenly among 4 bowls. Ladle extra sauce over the top. Garnish immediately with lime wedges, sesame seeds, chopped green onions, and fresh cilantro.

Notes

  • Allergy Alert: This recipe contains soy (soy sauce) and coconut (coconut milk). Use Tamari or liquid aminos to make this Gluten-Free. Ensure your red curry paste is free of shrimp paste if maintaining a strict Vegan diet.
  • Why it works: Frying the curry paste in a little oil first (“blooming”) releases the essential oils in the spices, resulting in a much deeper flavor than simply boiling it in the milk.
  • Key Success Warning: Zucchini is 95% water. Cook the noodles at the very last second and serve immediately. If left to sit in the hot pan, they will release water and dilute the creamy sauce.
  • Variation: For a protein boost, add cubes of extra-firm tofu or shelled edamame along with the carrots.

Nutrition

Serving: 1 Bowl | Cal: 335 | Net Carbs: 18g | Fat: 24g (Sat: 18g) | Protein: 7g | Total Carbs: 24g (Fiber: 6g, Sugar: 11g) | Potassium: 890mg | Sodium: 710mg

Nutrition information is calculated using third-party databases and is provided as a courtesy. Since values vary by brand and produce, we suggest calculating them yourself for the most accurate results.

Find it online: https://recipes.alfityan.org/2024/03/08/tofu-vegetable-curry-with-zucchini-noodles/