I’m a big believer in the rewards system.
Work hard all week…enjoy a weekend off.
Eat healthy for 6 days…indulge in a cheat meal.
Meet a personal sales goal…buy that new pair of shoes.
So this past weekend I took a break from my ongoing work and projects to enjoy the reward of a couple days in Temecula’s wine country with two great friends. The time spent expanding our wine palates (I’ve moved on from whites to being able to enjoy a nice Syrah!), enjoying good food and being pampered at the spa were rejuvenating.
Since indulgent get-aways don’t happen very often, I like to make my everyday, healthy meals taste like a reward. Pretty sneaky, right?
Like this recipe for Coconut Curry with Zucchini Noodles. It tastes like a bowl of naughty, flavorful noodles that should be only eaten for a cheat meal. And yet it’s really made with wholesome, fiber-filled veggies.
Red Curry Paste is the starring flavor in this dish. I recommended that you use 2 Tablespoons, which will give you a full flavor without being too spicy for the kids, but feel free to jazz it up with even more if you love spice.
Also this dish was made vegan, as I had a vegetarian guest the night I made this, but you can easily add strips of sautéed beef, seasoned generously with salt and pepper. Brown the beef in the skillet first, then remove and set aside until mixing it in to the curry in the last step, with the noodles.
Take the time to reward yourself with this tasty, healthier-than-you’d-think dish. Enjoy!
- 1 Tablespoon coconut oil
- 1 red onion, halved lengthwise and thinly sliced
- 2 red bell peppers, seeded and thinly sliced lengthwise
- ¼ cup filtered water
- 2 Tablespoons Thai red curry paste
- 1 (13.6oz) can unsweetened coconut milk
- 1 cup fresh basil leaves
- 1 Tablespoon fresh lime juice
- 6 zucchini, made into noodles with a spiral slicer. (Watch how-to video here)
- In a large skillet warm the coconut oil over medium-high heat. Add the onion, bell peppers and water. Season with sea salt and freshly ground pepper. Cook, stirring occasionally until the vegetables are tender, about 4 minutes. Add the curry paste and cook for another minute, stirring constantly.
- Add the coconut milk and simmer as the sauce thickens, 4 to 5 minutes. Remove from heat, stir in the basil, lime juice and the zucchini noodles. Season with salt and pepper and serve warm. Enjoy!