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1
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.
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2
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.
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3
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.
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4
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.
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5
Garnish with Thai basil, cilantro and a squeeze of fresh lime juice. Devour!
