Seriously, if you don’t have a spiral vegetable slicer, get one! It is so much fun and so addicting! My life will never be the same. I want to make everything into spiral noodles these days — squash, cabbage, apples, sweet potatoes. Can I spiral slice a melon? Probably taking it too far?

We got zucchini and broccoli in our farm box this week and I’d been craving a little curry so I made one of my favorite homemade curry recipes.

Here’s what you need:

• 3 tsp. coconut oil, divided
• 1 cup chopped shallot
• 2 cloves garlic
• ¼ cup finely chopped cilantro stems
• 4 T chopped cilantro leaves, for garnish
• 2 Tbs. yellow or red Thai curry paste
• 1 tsp. curry powder
• 1 tsp. ground turmeric
• 1 15-oz. can coconut milk
• 2 cups chicken broth
• 1 T honey
• 1 lbs chicken thighs, cut into small chunks, about 1.5 inches thick
• 2 small heads broccoli florets, steamed
• 1 cup sliced mushrooms
• 1/2 tablespoon minced or grated fresh ginger
• 2 t grated fresh ginger
• 1/2 to 1 teaspoon chili pepper flakes 
• Salt and pepper, to taste

Here’s what you do:

1. Using a spiral vegetable slicer, turn those zucchini into noodles. Isn’t that so much fun!? Put the zucchini in a bowl, add about a 1/2 t salt and let sit while you do the rest of the cooking.

1. In a large pot, heat 2 tsp. coconut oil over medium-high heat. When the pot is good and hot, add the shallot and sauté until they begin to soften and become slightly transparent, about 2-3 minutes. Add the cilantro stems, curries, turmeric, garlic, and ginger and cook for about 1 minute. Add in the coconut milk and broth, along with the honey and bring to a boil. Reduce to medium heat and simmer for about 5 minutes.

2. While the curry is simmering, in a separate pan, sauté the mushrooms in 1 tsp coconut oil until they are slightly soft and cooked to about medium.

3. Add the chicken, mushrooms, and broccoli and continue to simmer for 10-12 minutes, until the chicken is cooked through.

4. Pour the zucchini into a colander and drain the water that has sweat from the zucchini.

5. To serve, plate some of the “noodles” first and then spoon the chicken curry over the top, making sure to get plenty of the tasty sauce on there!. So delightful!

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