Courgetti and Thai prawn curry


Courgetti, coodles, courgetliatelle... Whatever you want to call it, there's a new pasta alternative on the block and it's here to stay.

There's been a lot of hype recently about spiralizing vegetables; courgettes, sweet potatoes, carrots, butternut squash... the list goes on. I've been curious to try this for a while, as spiralized vegetables are a great alternative to carb-heavy foods like rice and pasta.
Every article I've read about courgetti boasts that it tastes exactly like pasta, and while I disagree with this claim, I can honestly say it is a delicious alternative. I can definitely see why it's the latest fashion in the food world.

It's great if you follow a gluten free lifestyle or the 5:2 diet;  it's low-calorie (only 20 kcal per 100g) and surprisingly fills you up.
 To get your courgette in to ribbons, you can either use a spiralizer (they cost upwards of £15), or you can use a julienne peeler, which works just as well. I used the latter and got it from Amazon for just over £3. Bargain!

I chose to pair the courgetti with a spicy Thai prawn curry. I'm going to Thailand in October to teach English for 6 months, and one of the things I am most excited about is trying the Thai cuisine. In the meantime I'm experimenting with my own Thai-inspired meals in anticipation! 

Serves two


Olive oil
1 good sized courgette per person
500g frozen prawns
400g tin chopped tomatoes
1/2 can reduced fat coconut milk
1 tsp fresh root ginger
1 garlic clove
1 white onion
1 tbsp red curry paste
1 tsp coriander plus garnish (fresh is great but dried works fine) 

1. Heat oil in a wok, then add chopped onion and garlic and stir fry for 3-4 mins until soft.
2. Add the red curry paste and mix well.
3. Add the chopped tomatoes, crushed garlic clove, coriander and coconut milk. Bring to the boil then simmer for 5 mins.
4. Add the frozen prawns and cook for a further 10 minutes, or until cooked. This may take longer depending on how big the prawns are. I used king tiger prawns and 10-12 mins was long enough.
5. In a separate pan, heat a tbsp of olive oil.
6. Add the courgette ribbons to the pan and stir fry for 1 minute. Don't leave it longer than this, otherwise it will go mushy. This is because of the high water content of courgette. I think it tastes great with a bit of a crunch.
7. Serve with the prawn curry. Garnish with coriander.
Additionally, you can serve this with natural yoghurt if it's too spicy.

This meal only takes 20 minutes to prep and cook in total- it's so simple yet flavoursome and healthy.

Have you tried courgetti yet? What did you pair it with? 
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