Use a spiralizer to cut the zucchini into angel hair threads, OR use the smallest setting on a mandolin, OR use a vegetable peeler to cut long strips of zucchini, then slice into thin noodles. You’ll need a total of 10 cups of noodles.
Place the noodles in a large bowl.
Heat the coconut oil over medium heat just until it liquifies.
Remove from heat and stir in the red curry paste, lime juice and tamarind concentrate.
Sprinkle salt over zucchini, then toss in the coconut oil mixture.
Set aside, covered, for 30 minutes.