Skim the coconut cream off the top of the can of the coconut milk and place in a medium size bowl. This will be about ¼ of the can. Add the salt, pepper and lemongrass essential oil to it and mix.

Now, go ahead and preheat your grill to 350 degrees, prepping for direct heat.

Add chicken to another bowl and pour in the remaining coconut milk. Add the rub or curry/salt/pepper to the mix and let marinate for a few minutes. Then, grill the chicken for 5-7 minutes or until the chicken has reached an internal temp of 170 degrees. Pull the chicken off the grill and let rest while you finish up inside.

While the chicken is grilling, use a vegetable peeler to create zucchini noodles. You will first need to get some of the skin off and if you “square off” the zucchini- ie, create 4 sides to it, it will be easier to get more usable “noodles” from it. Add the coconut cream with the salt/pepper and lemongrass oil and toss until all the noodles are covered in the coconut milk mixture.

Chop the basil and add to the noodles. Chop the chicken and add to the noodles. Toss everything together one more time. Enjoy the fragrance of the coconut milk, curry, basil and lemon grass coming together in this flavorful “pasta”. This pairs beautifully with a nice Sauvignon Blanc.