Name: Low Carb Thai Green Curry Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
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)

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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.

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Ingredients
Spice Ratio for Curry Paste
How to Make Green Curry
How to Make Zucchini Noodles
Low Carb Thai Green Curry Recipe

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

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.

Check out these other delicious Thai Curry Recipes:

Thai Red Curry Chicken

Yellow Curry

Red Curry Cod