Tomato curry with zucchini noodles
It's simple and so delicious you've got to try this. It's also whole30 proof but make sure you use compliant curry paste for this!
Ingredients
- 1,5 kilo tomatoes size doesn't matter
- 1 tbsp coconut oil
- 2 tbsp red curry paste heaped
- 2 onions finely sliced
- 2 cloves garlic finely sliced
- 1 can coconut milk 400 ml
- 300 gram chicken thigh fillet in cubes
- 4 zucchini into noodles
- arrowroot to thicken
- fresh cilantro to serve
- pepper and salt
Instructions
- Slice the tomatoes into smaller pieces. Big ones into 8, smaller ones in half or into quarters. Set aside.
- Heat a large pan where everything will fit into and add the coconut oil. Add the onions and the garlic and bake until they are translucent Add the curry paste and bake until it becomes fragrant
- I like to bake the chicken separately so I can really crisp them up but you can keep it in one pot and add the chicken after you baked the onions and garlic.
- Add all tomatoes and stir so all tomatoes get a bit of the curry paste. Bake this for about 10 minutes on medium heat until the tomatoes start to soften a bit. Add the coconut milk and bring to the boil.
- Leave to simmer until the tomatoes start to fall apart for the most part. There is a lot of moisture coming out of the tomatoes so if you want your curry to be a little thicker add some arrowroot.
- Add pepper and salt to taste
- You can eat the zucchini noodles raw or briefly bake them in a pan so they are also warm. Add a bit of salt and pepper and serve with coriander.