The fresh lemongrass infuses this curry and adds freshness, while the star anise provides an aromatic undertone.
The stove top or slow cooker are two different ways this can be prepared. I used the stove top and this dish was finished in about 45 minutes.
It’s best to prep all ingredients first as it does take time to chop the vegetables.
This curry does require chicken that has been cooked previous – Either use the leftovers from a roast chicken, cook up two chicken breasts or roast and debone 4 chicken thighs (my favorite).
If you don’t have a spiralizer, you can easily shave zucchini ribbons with a vegetable peeler, serve it over quinoa or eat it as is. There are plenty of veggies in this dish.
Helpful approximate measurements:
250g = 250 ml =8/9 oz
500g = 16 oz /1 lb
- sharp knife
- vegetable peeler
- cutting board
- measuring cups and spoons
- med/large stock pot
- spiralizer (use a vegetable peeler if you don’t have one)
- cooking spoon
- sauté pan
- Precooked chicken approx 500-700g – chopped or shredded
- 100ml water
- 1 large carrot or 2 medium carrots – cut in matchsticks/julienne
- 250g mushrooms cleaned and sliced thickly
- 1 Medium sized white sweet potato peeled and diced in cubes
- 2 garlic cloves minced
- 30g /1 oz fresh ginger sliced thinly
- 2-3 stalks of fresh lemongrass cut into thin disks
- 2 star anise seeds (whole)
- 3 medium zucchini, spiralized
- 250g sugar/snap peas cleaned and set aside
- 250 ml coconut milk (like this one)
- 2 limes – cut into quarters
- 1 bunch fresh coriander/cilantro – chopped and set aside in a bowl
- 1/2 bunch fresh basil -chopped and set aside in a bowl
- Curry Spice:
- 1 tsp salt (more to taste if needed)
- 2 tsp turmeric/Curcuma
- 1 tsp coriander powder
- 1 tsp ground ginger
- Mix together in a bowl and add to stockpot with water
- coconut oil for zoodles
- Place 100 ml water in med/large stock pot
- Add spice mix with 2 star anise seeds
- Whisk to combine
- Add lemongrass
- Add carrots, mushrooms, sweet potato
- Add chicken
- Cover and simmer for 30 minutes – stir occasionally and add more water if needed.
- Pour in coconut milk
- Add snap peas
- Simmer for 10 more minutes
- Remove star anise seeds
- During the last 10 minutes lightly sauté zoodles over med-high heat with a bit of coconut oil
- Add Zoodles to serving bowls
- Serve curry over top
- Before serving top with a mix of chopped basil and coriander
- Squeeze 1/4 of a lime over the top
- Add salt and pepper to taste.
Notes and tips:
Serves 2 with leftovers.
You can make this ahead of time and reheat – but don’t add the snap peas until ready to serve they will wilt and lose their crunch.