So yesterday I made some roasted curry chicken drumsticks after the memory of smelling the delicious aroma of an Asian BBQ at a beach where I was vacationing. Needless to say, they were awesome (pats his own back).
Having several left over, I decided to use them to make something light and fresh for tonight’s dinner.
The “noodles” I used are just julienned zucchini blanched in boiling salted water. I got this idea from Sarah Fragoso at Everyday Paleo.
- 3 Zucchini
- 1/2 lrg Red Onion
- 3 Ribs Celery
- 2 Cloves Garlic
- 1 tbsp Ghee or Coconut Oil
- 2 tbsp Cilantro
- 2 tsp Curry Powder
- 1 tsp Cumin Powder
- 1 tbsp Fish Sauce (sugar free)
- 1/2 tsp Sesame Oil
- Pepper to taste
- Chilies to taste
- Roast Curry Chicken
Using a knife or preferably a Japanese Mandoline, julienne the zucchini into thin noodle like strips. Bring a pot of salted water to boil and then blanch the zucchini for 1 minute. Strain out the water and plce the hot zucchini into a cold water bath to stop them cooking. Stain out water and set aside in a large bowl.
Slice the onion into thin strips and mince the garlic. Add the oil to a medium hot pan and cook the onions and garlic until softened. About a couple of minutes. Add these to the zucchini.
Slice up the celery and the curry chicken and add to the bowl. Add in the rest of the ingredients, toss gently so as to not break up the “noodles” and serve.