Rotisserie chicken - Take meat off the bone and shred. Use knife and fork or just hands. If you’re making Wednesday’s dinner, prep both night’s portions. (Can be done up to 3 days ahead) 

Onions / Cauliflower / Green beans - Prep as directed. (Can be done up to 3 days ahead) 

Zucchini - Turn zucchini into 'noodles' with a spiralizer or peel off strips with a peeler. 

Heat a saucepan or Dutch oven over medium-high heat. Add curry paste and coconut milk, and whisk together. 

Next add in onions and cauliflower and saute for 3 minutes. 

Pour in chicken stock, fish sauce, and stevia. Cover and bring to a boil. Simmer uncovered for ~10 minutes. 

While curry is cooking, cook noodles. For spiralized noodles, place a microwave-safe colander into a large bowl (or really, just use your salad spinner without the top). Add in spiralized noodles and microwave 1 minute at a time for 3 to 4 minutes, until it reaches a tender but crunchy consistency. If any liquids release during cooking, they'll drain out of the colander into the bowl so the noodles don't become soggy. For peeled zucchini, place into a colander and sprinkle with salt. The salt will soften the noodles. 

Add in green beans and rotisserie chicken. Cook for another 3 to 5 minutes, until beans are tender but still crunchy. Finish with lime juice and season to taste with more fish sauce or stevia (or even curry paste if it needs more of a kick). Enjoy over zucchini noodles. 

Don't forget to snap your photos this week and upload them to Instagram with #SpringIntoDinner & @cooksmarts tags to win great prizes (like a $200 Amazon gift card!). Details here.