January 10, 2014

Spicy Curry Chicken and Zoodles-S

It has been a cold, wet, and nasty winter here.  It seems that is the going trend for most of the country right now.
This makes me crave warm, soulful comfort food.  But it  doesn't have to be off plan per Trim, Healthy Mama.  Food can still be satisfying, comforting and feel like love still.

If you have read any of my other recipes you know that I'm not afraid of a little kick of spice and heat.
And I feel that describes this dish well.... a little spice and heat, but not too much.  Just the right amount, you know?   It's like a little kiss of heat from the curry paste, and a hug of smooth from the coconut milk.
And in my mind the addition of zoodles makes it a more mild, family friendly dish (for full disclosure, my kids do find this to be not to their liking, but that just means more for the actual grown-ups in the house).

On the subject of zoodles.  You do not need a special piece of equipment to make them.  You can simply julienne them by hand with a knife.  Seriously.  I've heard that to be true, but have never had the patience to do a bunch of them as it is tedious (especially with a toddler hanging on your leg) and  mine don't look pretty.
I personally use a V-slicer, but found this nifty, multitasking slicer/peeler and bought it for my mother at Christmas time.  The julienne slicer is nice because you can flip it around and use it as a regular peeler.  It seems very sturdy and my mother said it worked well.  I almost (but didn't) tried it out before giving it to her.
You could also use a spiral slicer.  I've not used this either, but it's supposed to be a cool thing.
(I will also add that none of these are affiliate links.  I'm just giving examples.  I'd also say that if you are going to buy anything, in the spirit of frugality, please watch the prices on amazon as these are all about 50% higher in price now than they were in December.)

And I will also add that bell peppers are expensive.  I'd love to add a chopped one or 2 with an onion as well, and you can feel free to do so, but I find that a frozen bag of 'fajita mix' veggies from my grocery store is more affordable and a better choice for me.  Feel free to sub with fresh if you like.

Spicy Curry Chicken and Zoodles-S


  • 1-2 pounds chicken breast meat
  • 2 TBSP cooking oil
  • 2 TBSP red curry paste
  • 1 can lite coconut milk
  • 1/2 cup water or chicken stock 
  • 1/2 bag frozen fajita mix veggies
  • 3 zucchini turned into zoodles
  • 1/2 cup monterey jack cheese, shredded
  • salt
  • 1/4 tsp cayenne pepper (optional)
  • 1/2 tsp garlic powder (optional)
Cut the chicken into small, bite size pieces and set a large-ish pan over medium-high heat and add the oil.  When it is warm, add the chicken with some salt and cook until golden brown.  This can take a while and you might need to turn the heat down to medium.  
When brown, add the red curry paste, coconut milk, water/stock, fajita mix veggies and salt.  Taste to see if you like the level of heat.  I personally like to add a bit more cayenne and garlic.
Cover and bring to a boil then reduce to simmer.  Let it simmer for about 30 minutes.  This should cook off some of the liquid as well.
Add the zoodles and let it simmer another 20-30 mintues.
Add the jack cheese in the last 5 minutes and let it melt.
Serve in bowls and top with remaining cheese.


Check out Trim, Healthy Tuesday at Gwen's Nest for more THM ideas.


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