These curry noodles swap wheat noodles for ribbons of zucchini and yellow summer squash, all swimming in a fragrant coconut curry broth. Red or panang curry paste blooms in hot oil first, then coconut milk turns the sauce rich and silky. The whole dish cooks in one skillet in about 15 minutes.
Curry Noodles
2 teaspoons (10 ml) oil or cooking fat of choice
1 tablespoon (15 ml) red or panang curry paste
2 cups (480 ml) unsweetened coconut milk
2 to 3 large zucchini squash, ends cut off and julienned into “noodles” (discard the center part, which is mostly seeds)
2 to 3 yellow summer squash, julienned into “noodles” (discard the center part, which is mostly seeds)
1 large red bell pepper, seeded, deribbed and cut into long strips
2 teaspoons (10 ml) coconut aminos
- Heat the oil and curry paste over medium heat in a large skillet, using the back of a spatula or spoon to smear the curry paste into the oil. When the paste has become very fragrant, add the coconut milk and stir to combine well.
- Add the zucchini, yellow squash, peppers and coconut aminos and cook for 5 to 10 minutes, or until the squash has softened slightly.
NOTES: Of course you can scale up or down the amount of curry paste, depending on your taste. If you like your curry dishes extra hot, why not add some chopped up Thai chilies to the mix? To make this an entrée, go ahead and add about 2 pounds (907 g) of your favorite cooked protein.
Pro Tips
- Smear the curry paste into the hot oil and let it turn fragrant before the coconut milk goes in. Blooming the paste is what deepens the flavor.
- Julienne the squash but discard the seedy centers. The watery cores thin the sauce and leave the noodles limp.
- Cook the squash noodles only 5-10 minutes, until softened but still with a bite. Overcooked squash noodles turn watery fast.
- Panang curry paste is slightly sweeter and richer, while red curry paste is punchier and hotter - both work beautifully here.
- Coconut aminos stand in for soy sauce. Add them with the vegetables so their savory sweetness seasons the whole pan.
Frequently Asked Questions
Are curry noodles paleo?
This version is - the noodles are zucchini and yellow squash, and the sauce is coconut milk and curry paste. Check the curry paste label, since brands vary in their additives.
Can I make this dish ahead of time?
It is best fresh, since squash noodles release water as they sit. Leftovers keep for 2-3 days in the fridge - rewarm gently and drain off any excess liquid.
How do I keep zucchini noodles from getting watery?
Discard the seedy centers and keep the cook time to 5-10 minutes. If your squash is very fresh and wet, salt the noodles lightly and drain them before cooking.
Can I use only zucchini or only yellow squash?
Yes - use whichever you have. The mix of both is mostly about making the bowl more colorful.
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