By the time this post goes live, it will be Sunday and I’ll be enjoying the final last moments of my bachelorette party in Miami!
Hopefully I’m somewhere by the hotel pool or at the beach, enjoying a mimosa or my final cocktail before heading back to New York.
I know when I get back, I’ll be making this zucchini noodle green curry to help detox my body, after a weekend of well-deserved festivities.
I am so excited to go to Miami, as I write this, it’s Thursday and I leave tomorrow at 7am with my sister to join my mother and my other 5 bridesmaids in Miami.
Yes, I’m bringing my mother on my bachelorette trip. I actually didn’t invite her at first, because I didn’t think to – I thought she wouldn’t want to come. Turns out, she wanted to!
My mother’s my best friend, she knows all my secrets and I tell her everything – so there’s nothing I could possibly do around her that would shock her. How many daughters can say that? I love having that close relationship with my mom, it makes life so much easier.
As I was planning what recipe to post for Sunday, I was also thinking “what do I want to come home to and make?” and I wanted something that tasted indulgent, but was healthy and packed with vegetables.
Enter: coconut curry.
I think a great coconut curry can solve a lot of life’s problems. It instantly brings a smile to your face and a contentment in your belly! I had my first curry when I studied abroad in London and I’ve always had a sweet spot for it – BUT, it’s usually time consuming and tricky to cook it exactly right.
This recipe is the exact opposite – it uses basic ingredients, it’s quick, it’s one pot and it’s totally versatile. I made this curry very basic and vegan, because I wanted a recipe I could go back to (and you could go back to) as a “base” to add ingredients, based on my preferences.
For example, I’d love to try this with chicken, shrimp and tofu. Those are all next on my list.
Now, back to that poolside cocktail (this is the Ali on Sunday talking, of course.)
What’s your favorite type of curry?
Nutritional Information & Recipe
- 1 tablespoon coconut oil or extra virgin olive oil
- 2 garlic cloves, minced
- 2 teaspoons minced ginger
- 4 scallions, diced (white parts only – reserve the green parts for garnish)
- 1 tablespoon Thai green curry paste
- 1 13.5-ounce canned coconut milk
- 2 medium zucchinis, Blade C/D, noodles trimmed
- 4oz of snap peas
- handful of thai basil leaves or cilantro
- 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 (be careful – the paste will fry, which is good, but can get on your clothes.)
- 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.
- 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.
- Portion into bowls and garnish with scallions, cilantro or thai basil and serve.