Curry paste is one of our pantry essentials. With just a few more ingredients, you have a hearty comforting dish that tastes restaurant-worthy. Smarts: This week we use coconut milk in Monday's mashed butternut squash, this soup, and Thursday's smoothie to make sure we don't waste anything.
Chicken - Slice into strips. Season with first part of fish sauce and tenderize with a fork. (Can be done up to 1 day ahead)
Garlic / Shallots / Cabbage (if not pre-sliced) / Mushrooms - Prep as directed. For cabbage, you can also use a food processor. (Can be done up to 4 days ahead)
‘Cook’ zucchini 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.
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