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Coconut Green Curry with Zucchini Noodles (SIBO)
The zucchini noodles can be made with a spiralizer (Blase C/D if using the inspiralizer) or can be made with a cheese grater. Make sure to wear an apron when cooking with the curry paste, as it can easily get on your clothes and stain.
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Prep Time 15 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Prep Time 15 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Heat the oil in a large pot over medium-high heat and once oil heats, add the garlic, ginger, and scallions. Cook for 30 seconds or until fragrant and then add in the curry paste.
  2. Scoop the thickened coconut solids out of the top of the can of coconut milk, leaving the watery milk below. Add these solids to the skillet for about 2 minutes.
  3. Add the rest of the coconut milk and then the zucchini noodles and snap peas. Reduce the heat to medium-low and simmer for 3-5 minutes, or until the zucchini noodles are softened.
  4. Portion into bowls and garnish with scallions, cilantro or Thai basil and serve.
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