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Export 10 ingredients for grocery delivery
Step 1
Slice the ends off the zucchini and place it on your spiralizer. Turn the spiralizer and create zucchini noodles.
Step 2
For the Peanut Sauce: Blend the curry paste with the vinegar and brown sugar (substitute) in a pan over medium heat. Then add the liquid from the can of coconut milk. (see notes below) Once it’s fully combined, add the peanut butter. Bring to a boil over medium heat, then stir in the cream from the can of coconut milk. Let simmer on low for 5 minutes or until the sauce has thickened.
Step 3
Heat the oil in a large pan over medium heat. Add the garlic and sauté for 30 seconds. Add the zucchini noodles and toss them for 3 - 4 minutes, or until tender.
Step 4
Pour the thai peanut sauce over the zoodles and stir until their coated in the sauce. Let simmer for 2 minutes. Remove from the heat and sprinkle with the crushed peanuts and chopped parsley.
Step 5
NOTE: Placing your coconut milk in the fridge before using will help separate the cream from the liquid. Also opening the can upside down will make separating it easier.
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