Green Coconut Curry Spring Veggie Bowls with Zucchini Noodles

Place the spiralized zucchini into a colander set over a large bowl. Sprinkle with a pinch of salt and let them sit, stirring occasionally, so they release some of their moisture.

Heat coconut oil in a large pan set over medium heat. Add garlic and ginger and cook, stirring constantly, until golden brown and fragrant (about 1 minute.) Add asparagus, pepper, leeks and snow peas and cook until the veggies are tender and lightly brownies, about 3–5 minutes.

Add coconut milk, pineapple juice, curry paste, coconut sugar and fish sauce and stir until green curry is well mixed into the sauce. Turn the heat to medium/high and bring to a boil. Once boiling, reduce heat to medium/low and simmer, stirring occasionally,until the sauce has reduced by about 1/3 and thickened slightly, about 10–13 minutes. Once reduced, stir in chopped spinach and cook for an additional 1–2 minutes, until the spinach wilts.

Squeeze out as much excess moisture from the zucchini as you can, and lightly pat it dry with a paper towel. Divide the noodles between bowls. Divide the veggie/sauce mixture on top of the two bowls, followed by the pineapple tidbits and sliced radishes.

Garnish with Thai basil, cilantro and a squeeze of fresh lime juice. Devour!