• Prep Time: 5 mins
  • Cooking Time: 15 mins
  • Serves: 8

Thai Green Curry Noodles

  • Recipe Submitted by on

 Ingredients List

  • 1 tablespoon Thai Curry Blend
  • 1 tablespoon Spinach Powder
  • 1 tablespoon fresh ginger minced
  • 1/2 teaspoon kosher salt
  • 1 tablespoon canola oil
  • 1 can lite coconut milk
  • 1 pound spaghetti
  • 1 zucchini
  • 1 large carrot
  • 1/4 cup cilantro diced


Cook the spaghetti 1 minute shy of what is on the box, then drain.
While the spaghetti is cooking spiralized one carrot that you've peeled and one zucchini (ends trimmed).
In a large skillet on medium high heat add the canola oil, ginger, Thai Curry Blend, Spinach Powder and Kosher salt.
Stir the spices and cook until fragrant, about 30 seconds.
Add in the coconut milk and stir together.

Add in the spiralized zucchini and carrot and cook for 2 minutes.
Turn off the heat and add in the spaghetti and toss it all together.
Add in the cilantro, toss and serve immediately.

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