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 ChickenYellow CurryRed Curry Cod