Green Coconut Curry Spring Veggie Bowls With Zucchini Noodles

• 2 Medium Zucchinis, Spiralized With The 3mm Blade
• Salt
• 1 Tablespoon Coconut Oil
• 1 teaspoon Garlic, Minced
• 1/2 teaspoons Ginger, Minced
• 1 cup Asparagus, Cut Into Bite-sized Pieces
• 1/2 Large Red Bell Pepper, Thinly Sliced
• 1/2 cups Leeks, Thinly Sliced
• 1/2 cups Snow Peas, Halved
• 3/4 cups Light Coconut Milk
• 1/4 cups Pineapple Juice
• 1 Tablespoon Green Curry Paste
• 1 Tablespoon Coconut Sugar
• 1 teaspoon Fish Sauce
• 2 cups Spinach, Roughly Chopped
• 6 Tablespoons Pineapple Tidbits, Drained
• 4 Radishes, Thinly Sliced
• FOR GARNISH:
• Thai Basil, Thinly Sliced
• Cilantro, Roughly Chopped
• Squeeze Of Fresh Lime Juice

1. Place the spiralized zucchini into a colander set over a large bowl. Sprinkle with a pinch of salt and let them sit, stirring occasionally, so they release some of their moisture.
2. Heat coconut oil in a large pan set over medium heat. Add garlic and ginger and cook, stirring constantly, until golden brown and fragrant (about 1 minute.) Add asparagus, pepper, leeks and snow peas and cook until the veggies are tender and lightly brownies, about 3-5 minutes.
3. Add coconut milk, pineapple juice, curry paste, coconut sugar and fish sauce and stir until green curry is well mixed into the sauce. Turn the heat to medium/high and bring to a boil. Once boiling, reduce heat to medium/low and simmer, stirring occasionally,until the sauce has reduced by about 1/3 and thickened slightly, about 10-13 minutes. Once reduced, stir in chopped spinach and cook for an additional 1-2 minutes, until the spinach wilts.
4. Squeeze out as much excess moisture from the zucchini as you can, and lightly pat it dry with a paper towel. Divide the noodles between bowls. Divide the veggie/sauce mixture on top of the two bowls, followed by the pineapple tidbits and sliced radishes.
5. Garnish with Thai basil, cilantro and a squeeze of fresh lime juice. Devour!

salt, coconut oil, garlic, ginger, red bell pepper, leeks, snow peas, light coconut milk, ubc, green curry, coconut sugar, fish sauce, spinach, pineapple tidbits, basil, cilantro, lime juice

Taken from tastykitchen.com/recipes/salads/green-coconut-curry-spring-veggie-bowls-with-zucchini-noodles/ (may not work)