Thai Green Curry with chicken gets a low-carb makeover with zucchini noodles.
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.
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Ingredients
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.
- 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, which is a must in my book for a 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 up to 3 days. Making it a great option for meal prep.
Check out these other delicious Thai Curry Recipes:
Low Carb Thai Green Curry Recipe
Ingredients
- 1 Can Full Fat Coconut Milk
- Green Curry Paste (1 Tbsp- Mild, 2 Tbsp-Medium, 3+ Tbsp, Thai Hot)
- 1 pound Chicken Breast or Thighs
- 8 oz Sliced Bamboo
- 2 Zucchinis
- Coconut Sugar Taste curry first to see if needed
- Fish Sauce Taste curry first to see if needed
Optional: Thai Basil leaves or Makrut Lime Leaves for garnish
Instructions
- 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.
Video
Notes
Nutrition
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.
Shaunelle says
This recipe taste just like my favorite Thai restaurant. So good. Will make it again for sure.
Amy says
Simple recipe, delicious flavor, and my family loved it!
Renee says
Thank you! So glad you're family enjoyed it too!