Thai Green Curry Chicken gets a healthy makeover with zucchini noodles, making it lower in carbs and a healthy dinner that’s ready in 30 minutes.
Out of the different Thai Curries, my favorite has to be green curry. The curry gets it’s green hue from cilantro stems and Makrut lime leaves, which by the way, if you need any I have a ginormous Makrut tree in my backyard. I’d be willing to ship it too! The leaves are used to add flavor to numerous Thai dishes and gives a fragrant citrus aroma to the dish. If you don’t have any access to these leaves, don’t fret, the canned curry paste I use has all the flavor you need.While I love a nice comforting bowl of green curry with rice, it’s nice to be able to enjoy comfort food without the added calories. I love how zucchini noodles have a mild taste and offer some crunch to the curry. You could saute the noodles if you prefer, but I like to just plate them raw and pour the warm curry on top to help soften them. After many attempts with spiralizers, I ended up with this mandolin one and have loved it! It’s compact and multi-function, which is a must in my book for kitchen gadgets.I made this curry with chicken, but you could easily make it vegan by omitting the meat and adding extra veggies like broccoli, cauliflower, and carrots. And if you want it with shrimp, I have that green curry recipe here. Curry is so versatile, there’s no wrong way to eat it! Just be sure to use full fat coconut milk, I’m not a fan of the lite coconut milk and you’re already saving calories by omitting rice. I’ll link the curry paste down below on Amazon, but I buy the same brand at my local Asian Market. With the curry paste, the more you add, the spicier it will be. For mild use 1 Tbsp, medium- 2 Tbsp, and hot is 3+ Tbsp for per 1 can of coconut milk.
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Thai Green Curry Chicken With Zoodles
- 2 Tbsp Coconut Oil
- Green Curry Paste (1 Tbsp- Mild, 2 Tbsp-Medium, 3+ Tbsp, Thai Hot)
- 1 lb Chicken Sliced Thin (Omit for Vegan, add extra veggies)
- 1 Can Full Fat Coconut Milk
- 8 oz Can Sliced Bamboo
- 1 Cup Asparagus Sliced
- 3 Large Zucchinis Zoodles
Optional: Thai Basil leaves or Kaffir Lime Leaves for garnish
- Wash, peel zucchini and use spiralizer to make zoodles. You can also leave the skin on if you prefer.
- Heat coconut oil in a medium pot with a lid over medium high heat. Immediately 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. Then add drained bamboo slices and sliced asparagus.
- Reduce heat to medium-low and add coconut milk. Close lid and allow to simmer for a couple of minutes. Taste and see if any salt or sugar needs to be added. I don't add any extra, but some prefer it to have some sweetness. Optional garnish of Thai basil leaves and Kaffir lime leaves.
- Plate raw zoodles in a bowl and top with warm curry and serve immediately.