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Low Carb Thai Green Curry

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Thai Green Curry with chicken gets a low-carb makeover with zucchini noodles.

Overhead view of 2 bowls with green curry and a napkin on the side.

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.


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

Ingredients for green curry and labeled with text.

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.

Four image collage of steps to make the green curry.

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, which is a must in my book for a kitchen gadget.

Fork holding zucchini noodles and chicken over bowl.

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 up to 3 days. Making it a great option for meal prep.

Green curry chicken in a white bowl.

Check out these other delicious Thai Curry Recipes:

Thai Red Curry Chicken

Yellow Curry

Red Curry Cod

Feature image of Green curry in a bowl.

Low Carb Thai Green Curry Recipe

Thai Green Curry with chicken gets a low carb makeover with zucchini noodles.
5 from 2 votes
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4


Optional: Thai Basil leaves or Makrut Lime Leaves for garnish


    • Wash zucchini and use a spiralizer to make zoodles.
    • Add a tablespoon of coconut milk to a nonstick skillet with a lid over medium-high heat. Add curry paste and stir in oil until it becomes fragrant. About 1 minute.
    • Add sliced chicken and stir into curry paste until fully cooked.
    • Add rinsed bamboo shoots and any other vegetables if you like. Pour in the remaining coconut milk and bring to a simmer.
      At this point, I added a few makrut lime leaves for more flavor. Simmer curry with the lid on for 5 minutes.
    • Taste curry and add any sugar or fish sauce if needed. If it needs to be spicer, you can also add more curry paste.
      Garnish with Thai basil leaves.
    • Plate raw zoodles in a bowl and top with warm curry and serve immediately.



    Store leftover zucchini noodles in a separate container from the curry. Then add them before serving. They will stay fresh in the refrigerator up to 3 days. Making it a great option for meal prep.
    More Curry Recipes:
    Thai Red Curry Chicken
    Yellow Curry
    Red Curry Cod


    Serving: 1gCalories: 316kcalCarbohydrates: 5gProtein: 13gFat: 29gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 41mgSodium: 55mgPotassium: 360mgFiber: 1gSugar: 1gVitamin A: 85IUVitamin C: 3mgCalcium: 28mgIron: 4mg

    Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.

    Keyword Green Curry Chicken, Green Curry Zoodles, Low Carb Thai Green Curry
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