Green Coconut Chicken Curry
•3 zucchini, ends trimmed
•1 lb boneless skinless chicken breasts, thinly sliced
•1/4 tsp each salt and pepper
•3 tbsp vegetable oil, divided
•2 tbsp green curry paste
•1 tbsp minced fresh gingerroot
•2 cloves garlic
•1 can (14 oz) coconut milk
•1 tsp each fish sauce and soy sauce
•8 oz baby bok choy, halved
•1/4 cup chopped toasted cashews
•1/4 cup fresh cilantro leaves or Thai basil
•1 Thai red chili pepper, thinly sliced (optional)
1. Place zucchini into spiralizer chute. Press grip on spiralizer into one end of zucchini. Turn spiralizer on; press zucchini using pusher until dispensed into bowl.
2. Repeat with remaining zucchini. Using scissors, trim into shorter strands. Set aside.
3. Sprinkle salt and pepper over chicken. Heat 2 tbsp oil in saucepan set over medium heat; cook chicken for 3 to 5 minutes or until browned all over.
4.Remove from pan and transfer to plate.
5.Add remaining oil to pan; cook curry paste, ginger and garlic for about 1 minute or until fragrant.
6. Add coconut milk, fish sauce and soy sauce; bring to simmer and cook for about 10 minutes or until sauce thickens slightly.
Return chicken to pan; simmer for about 10 minutes or until cooked though and sauce has thickened. Add zucchini and baby bok choy; cover and cook for about 4 minutes or until tender.
Garnish with cashews, cilantro, and chili pepper (if using). Serve immediately.
Tip: If desired, replace chicken with 1 lb peeled and deveined shrimp; sauté shrimp for 2 or 3 minutes.