Servings: 1 Serving
Curried Cup O' Zoodles: Two Ways
Ingredients
Yellow Curry Zoodles
- 1 medium zucchini
- 1 1/4 teaspoons curry powder
- 1/4 cup light coconut milk
- 1/4 teaspoon ground ginger
- pinch of salt
- 2/3 cup cooked chicken breasts, shredded
- 1/2 cup diced red peppers
- 3 tablespoons sliced scallions
- boiling water
Red Curry Zoodles
- 1 medium yellow zucchini
- 3/4 cup julienned carrots
- 1 tablespoon red curry paste
- 1/4 cup light coconut milk
- 1/2 teaspoon granulated garlic
- 1/8 teaspoon red pepper flakes
- pinch of salt
- 1 teaspoon honey
- juice from 1/2 lime
- 3/4 cup extra-firm diced tofu
- 3 tablespoons sliced scallions
Instructions
For the Yellow Curry Zoodles
- Trim the ends of the zucchini and spiralize into noodles. You can also create zucchini noodles with a julienne peeler or a regular vegetable peeler. Set aside.
- Add the curry powder, coconut milk, ginger and salt into the jar. Stir everything until well combined. Top with zoodles, chicken, red pepper and sliced scallions.
- Cover the jar and refrigerate until you are ready to eat.
- Boil about 2 to 3 cups of water. Fill the mason jar about halfway (1 1/2 to 2 cups of water) and cover up the jar. You can add more water if you want more broth. Let everything rest for 5 minutes before shaking. I liked turning the jar over and shaking it up and down to distribute the curry sauce. Serve immediately.
For the Red Curry Zoodles
- Trim the ends of the yellow zucchini and spiralize into noodles. Set aside.
- Add the curry paste, coconut milk, garlic, red pepper, salt, honey and lime juice into the jar. Stir everything until well combined. Top everything with the zoodles, carrots, tofu and scallions.
- Cover the jar and refrigerate until you are ready to eat.
- Boil about 2 to 3 cups of water. Fill the mason jar about halfway (1 1/2 to 2 cups of water) and cover up the jar. You can add more water if you want more broth. Let everything rest for 5 minutes before shaking. I liked turning the jar over and shaking it up and down to distribute the curry sauce. Serve immediately.
Notes
NUTRITION INFORMATION (Yellow Curry): Yields 1 serving. Amount per serving: Calories: 263, Total Fat 8.5g, Saturated Fat: 1.2g, Sodium: 396mg, Cholesterol: 79mg, Total Carbohydrate: 14g, Dietary Fiber: 5g, Sugar: 9g, Protein 33g
NUTRITION INFORMATION (Red Curry): Yields 1 serving. Amount per serving: Calories: 305, Total Fat 14g, Saturated Fat: 2g, Sodium: 484mg, Cholesterol: 2mg, Total Carbohydrate: 34g, Dietary Fiber: 9g, Sugar: 18g, Protein 21g
Nutrition
Serving: 1jar
Did you make this recipe?Tag @hellolisalin or leave a star rating and comment on the blog!