I’m always very weary of making cultural dishes for the blog, because everyone has their family recipes and own way of doing things. I know that whenever I try something like hummus in a restaurant, I am extra judgmental. That being said, it’s amazing how accessible dishes from across the world have become for people of all skill level to try. There’s the truly authentic dishes, and then those that bring some modern fusion. The resulting possibilities for dishes new and old, are endless!
My modern twist on this Thai curry is using zucchini noodles instead of the traditional jasmine rice (plus the extra shortcut of using pre-made curry paste đŸ˜‰ ). I started by sauteing the vegetables – broccoli, snap peas, bean sprouts, water chestnuts, and finally zucchini. Then, in a separate pot, I heated the coconut oil and added in my curry paste to make a smooth and creamy broth. Finally, I added in my freshly roasted chicken to the vegetables, placed in a bowl, and topped off with a few ladles of broth.
Read on for the recipe!
RECIPE
Yield: 2 Servings
Ingredients:
- 2 small chicken breasts, roasted to your liking
- 1/2 cup broccoli, made into small florets
- 1/2 cup sugar snap peas, ends removed
- 1/2 cup bean sprouts
- 2 zucchinis, spiralized
- 1/2 can light coconut milk
- 2 – 3 tbsp red curry paste
- Salt, pepper, and dried crushed red chili peppers to taste
Method:
- Prepare zucchini pasta using a spiralizer with the wide filter. Â Cut into manageable bite sized portions and set aside in a bowl.
- Prepare broccoli by cutting into small florets, and snap peas by chopping of the ends.
- Heat 2 tbsp olive oil in a large skillet, add broccoli first and saute for 2 – 3 minutes. Add snap peas, zucchini, and water chestnuts, and continue for another 2 – 3 minutes. Season with salt, black pepper, and dried crushed red chili peppers.
- Meanwhile, heat coconut milk and curry paste together in a small pot over low-medium heat.
- Mix in roasted, sliced chicken breast and bean sprouts to vegetable mix and transfer to individual serving bowls. Pour coconut broth over each, and serve!
