Low Carb Thai Green Curry

Thai Green Curry with chicken gets a low-carb makeover with zucchini noodles and bamboo. It’s an easy weeknight dish that tastes even better the next day!

Reader Shaunelle Says: “This recipe tastes just like my favorite Thai restaurant. So good. Will make it again for sure.” ★★★★★

In Thailand you’ll find Green Curry, ‘Gaeng Keow Wan’ served with thin rice noodles. I wanted to replicate those flavors but to save time and calories, I went with zucchini noodles. The best part about zucchini noodles or zoodles is that you don’t need to cook the zucchini and it’s a great low-carb option.

Ingredients Needed

I’ve adapted this recipe to make it more accessible and easier to make. Even my Thai mom uses store-bought curry paste for convenience. I’ll go over my favorite brands below.

• Chicken (Thigh or Breast)
• Bamboo
• Green Curry Paste
• Canned Coconut Milk
• Zucchini
• (optional) Makrut Lime Leaves and Thai Basil

Spice Ratio for Curry Paste

My go-to brands for authentic-tasting Thai curry paste are Maesri or Mae Ploy, which can be found at most Asian stores or on Amazon.

But if you’re in a pinch, you can pick up the Thai Kitchen brand at most local grocery stores. Just keep in mind the flavor and spice level is significantly less with the Thai Kitchen brand, so you’ll need to add more, a lot more.

Maesri and Mae Ploy curry paste brands are much spicier. If you’ve never used these brands before then I recommend always starting with less and you can add more at the end if you’re unsure of the spice level.

For Mild Spice use 1 tablespoon, Medium Spice- 2 tablespoon, and Hot is 3+ tablespoon, per 1 can of coconut milk.

How to Make Green Curry

Begin by slicing your chicken or any protein you are using. Green curry can be made with beef, pork, Shrimp, or vegetarian with tofu.

In a large skillet or pot over medium heat, add a little bit of coconut milk. Then add the curry paste and break it up with a spatula to release the aroma.

Add the chicken and cook it in the curry paste until it is almost done. Once the chicken is cooked, add the bamboo shoots. At this point, you can also add Thai green eggplant if you like it.

Then add the remaining coconut milk and bring the heat up to a simmer. If you have Thai lime leaves you can add them now while the curry is simmering.

Taste to see if any additional seasoning is needed. I added coconut sugar and some fish sauce. Garnish the curry with Thai basil leaves.

How to Make Zucchini Noodles

After many attempts with spiralizers, I ended up with this mandolin, and have loved it! It’s compact and multi-function, a must in my book for any kitchen gadget.

I’m serving the zoodles raw with the warm curry on top. You can sauté the noodles if you prefer, just keep in mind they can get soggy quickly.

Store leftover zucchini noodles in a separate container from the curry. Then add them before serving. They will stay fresh in the refrigerator for up to 3 days. Making it a great option for meal prep.

More Thai Curries