Thai Chicken Coconut Curry with Zoodles

Thai chicken coconut curry with zoodles! This was one of the first recipes I developed when I started eating Paleo. It’s ridiculously flavorful and surprisingly easy to make. Great if you’re having Whole30 recipe fatigue or if you just want to make a lighter weeknight version of your favorite take out dish. Here’s what you need:

Thai Chicken Coconut Curry with Zoodles

INGREDIENTS

1 Lbs chicken breast, cut into bite size pieces 
1 Tbs ginger, minced 
1 Tbs garlic, minced 
1 Tsp salt
3 Tbs red Thai curry paste (can sub green or yellow)
1 Tbs coconut oil
1 quart chicken broth
1 can full fat coconut milk 
2 zucchini, spiralized or a bag of pre-made zoodles 

INSTRUCTIONS

1. In a bowl mix together chicken, ginger, garlic, salt and curry paste. Cover and marinate in the fridge for at least 30 minutes.
2. Once marinated, on medium-high heat coconut oil in pot until shimmering and add chicken. Cook until just cooked through - about 7 minutes.
3. Add chicken stock and coconut milk and stir. Let cook on medium-low until slightly reduced and sauce thickens, about 15 minutes 
4. Add zoodles and cook through, about 3 minutes. Serve immediately with cauliflower rice and like wedges