Secure zucchini into a spiral maker and turn crank to create noodles. In a large saucepan on medium-high, heat coconut oil.
Season chicken with ⅛ tsp salt and pepper and cook, stirring, until browned, about 5 minutes. Add 1 13½-oz can coconut milk and 2 cups water and bring to a boil.
Stir in 3 to 4 tsp red curry paste and 1 tbsp fish sauce; simmer 2 to 3 minutes. Add 1 cup sliced red bell pepper and 1 cup zucchini noodles, or to taste, and return to boil, until pepper and zoodles are soft and heated through, 2 to 3 minutes.
This recipe comes from Clean Eating Mag
2 tsp Coconut oil
12 oz. Boneless chicken breast or thigh
1/8 tsp Salt and pepper
13 1/2 oz. Canned/Carton coconut milk
2 cups Water
3-4 tsp Red curry paste
1 tbsp Fish sauce
1 cup Sliced red bell pepper