Thai Red Curry Zoodles with Cashews Stir Fry

This is a recipe I tried tonight.  It came out great.  It’s not full Paleo, but it is vegan.

Thai Red Curry Zoodles with Cashews
Serves 2
A delicious and hardy red curry sauce over spiralized zucchini with cashew and seeds.
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
  1. 2 Tablespoons Coconut Oil
  2. 3 Medium Zucchini, spiralized
  3. 1/2 Red Onion sliced thin
  4. 1 Bell Pepper sliced into thin strips
  5. 1/2 Cup Raw Cashews
  6. 1/4 Cup Raw Seeds (Pumpkin and Sunflower)
  7. 3 Tablespoons Red Curry Paste (I used Thai Kitchen)
  8. 1 Can Full Fat Coconut Milk
  9. 1/4 to 1/2 Cup Soya Granules (Indian Store is a great place to find these)
  10. Green Onions
  11. Hot Pepper
  1. Combine the Coconut Milk, Curry Paste and Soya Granules in a Sauce Pan and heat on low
  2. Start by stir frying the onions in the coconut oil
  3. Throw in the Bell Pepper after a few minutes
  4. Once the vegetables are soft add the nuts and seeds
  5. Stir fry until the nuts are cooking a little bit
  6. Stir in the spiralized zucchini
  7. Cook until you get the desired consistency of the squash
  8. Now, you can add in the curry sauce. I make separate sauces (with and without soya) so I put the curry sauce on after stir frying.
  9. Sprinkle with green onions and hot pepper as desired
  10. Enjoy
Jack Bubba