1lbChickenSliced Thin (Omit for Vegan, add extra veggies)
1Can Full Fat Coconut Milk
8ozCan Sliced Bamboo
Optional: Thai Basil leaves or Makrut Lime Leaves for garnish
Wash, peel zucchini and use spiralizer to make zoodles. You can also leave the skin on if you prefer.
Heat coconut oil in a medium pot with a lid over medium high heat. Immediately add curry paste and stir in oil until it becomes fragrant. About 1 minute.
Add sliced chicken and stir into curry paste until fully cooked. Then add drained bamboo slices and sliced asparagus.
Reduce heat to medium-low and add coconut milk. Close lid and allow to simmer for a couple of minutes. Taste and see if any salt or sugar needs to be added. I don't add any extra, but some prefer it to have some sweetness. If you want it spicer, add more curry paste. If it is too spicy add another can of coconut milk.Optional garnish of Thai basil leaves and Makrut lime leaves.
Plate raw zoodles in a bowl and top with warm curry and serve immediately.