Thai Green Curry Chicken with zucchini noodles is a healthy dinner that's ready in 30 minutes.
Thai Green curry gets it's green hue from cilantro stems and Makrut lime leaves. Makrut lime 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 worry, the canned curry paste I use has all the flavor you need.
Spice Ratio for Curry Paste
There's a lot of recipes out there that show you how to make your own curry paste, but coming from my Thai mom, she prefers pre-made curry paste. It's quick, easy, and tastes just as good. Her go-to brand is Maesri or Mae Ploy, which can be found at most Asian stores or here on Amazon.
But if you're in a pinch then 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.
Maesri and Mae Ploy curry paste brands are Much Spicier! If you've never used these brands before then I recommend to always start with less and you can add more at the end if you're unsure of the spice level.
For Mild Spice use 1 Tbsp, Medium Spice- 2 Tbsp, and Thai Hot is 3+ Tbsp for per 1 can of coconut milk.
Coconut Milk
I always use Full Fat Canned Coconut Milk. I personally don't like the lite or lowfat ones, because the point of making curry is to have a nice creamy broth.
Also, don't use coconut milk beverage, this will make your curry watery as well. Chaokoh is an good Asian brand and I also like using Trader Joe's organic full fat canned coconut milk, if you have one near you.
How to Cook the Curry
Start by having all your chicken, asparagus, and zucchini cut and ready to go. I also like to add a small can of bamboo shoots, just rinse and drain them.
In a large skillet or pot add coconut oil over medium heat then add curry paste and 'fry' in the oil to release the aroma.
Add the chicken and cook in the curry paste until it is almost done. If it's getting too dry, then add a splash of coconut milk from the can. Once the chicken is cooked, add the asparagus and bamboo shoots.
Then add in your coconut milk, I used 1 can, and a little bit of water in the can to get it all out.
If you want it to be more soupy then add 2 cans of coconut milk. Just remember that this will bring down the flavor and spice. Taste at the end then add more curry paste if needed.
Bring the heat up to a boil, then place a lid, and lower heat to simmer for about 5 minutes, or until the veggies soften. I prefer mine with some crunch to them.
Zucchini Noodles
I love how zucchini noodles have a mild taste and offer some crunch to the green curry. You could saute the noodles if you prefer, but I like to just plate them raw and pour the hot curry on top to 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.
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.
Check out these other delicious Thai Curry Recipes:
When you make this recipe, please leave a Star Rating and Review below, I appreciate it!
Thai Green Curry Chicken With Zoodles
Ingredients
- 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
Instructions
- 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. If you want it spicer, add more curry paste. If it is too spicy add another can of coconut milk.Optional garnish of Thai basil leaves and Kaffir lime leaves.
- Plate raw zoodles in a bowl and top with warm curry and serve immediately.
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Shaunelle says
This recipe taste just like my favorite Thai restaurant. So good. Will make it again for sure.