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You are here: Home / Main Course Recipes / Thai Green Curry Chicken Vegetable Zucchini Noodles

Thai Green Curry Chicken Vegetable Zucchini Noodles

January 18, 2017 By Spices in My DNA 5 Comments

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These Thai Green Curry Chicken Vegetable Zucchini Noodles are super easy to make, full of flavor, and healthy! They are a simple easy weeknight meal and a great low carb alternative to curry noodles!

Thai Green Curry Chicken Vegetable Zucchini Noodles
Why is all Thai food SO good?! So much flavor. I’m all about healthy meals lately, and that doesn’t mean boring, whatsoever. I need lots and lots of flavor in my food, and these zoodles fit the bill. Ginger, green curry paste, garlic, coconut milk, Thai basil, cilantro..so many good things!

Thai Green Curry Chicken Vegetable Zucchini Noodles

Another awesome thing about this dish is that it’s made in one pan! Because who wants to be doing tons of dishes after a long work day (or any day for that matter)? Not I.

So many veggies in here. You could definitely serve this over rice and either keep the zucchini noodles for extra veggies, or nix them altogether. I’m such a veggie freak, so the more the better. This would be delish with some nutty brown rice though.

Thai Green Curry Chicken Vegetable Zucchini Noodles

I get in ruts with chicken and healthy meals. I end up just roasting a ton of veggies and making some sort of grilled or marinated chicken to go alongside, but that gets old after awhile. This dish makes the dreaded chicken dinner oh-so-flavorful and fun. I promise!

I used lite coconut milk here, but you could certainly use full-fat for extra creaminess. I’ve used lite and full fat and love them both!

This meal is much needed after consuming all the things in NYC this weekend. So much fun though. I visited my best friend and we pretty much ate our way through NYC. Had two amazing brunches, lots of cookies, matcha lattes, tacos, chips and guac, pomme frites, crispy bacon brussels, New York pizza of course, and lots of other delicious things. And I mean lots.

Thai Green Curry Chicken Vegetable Zucchini Noodles

Needless to say..these zoodles are coming in handy this week!

5 from 1 vote
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Thai Green Curry Chicken Vegetable Zucchini Noodles

These Thai Green Curry Chicken Vegetable Zucchini Noodles are super easy to make, full of flavor, and healthy! They are a simple easy weeknight meal and a great low carb alternative to curry noodles!

Course Main Course
Cuisine Low Carb, Thai
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 4
Author Molly | Spices in My DNA

Ingredients

  • 2 medium-large zucchinis, spiralized
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 cup sugar snap peas, thinly sliced
  • 2 teaspoons coconut oil
  • 1 tablespoon freshly grated ginger
  • 2 cloves garlic, minced
  • 1 pound boneless skinless chicken breasts, cut into bite size pieces
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup Thai Kitchen Gluten Free Green Curry Paste, 4 oz (Pack of 6) green curry paste
  • 1 (15 ounce) can lite coconut milk (full fat works too!)
  • 1/2 cup vegetable broth
  • juice of 1 lime
  • 2 tablespoons chopped Thai basil + extra for serving*
  • 1/4 cup chopped cilantro + extra for serving

Instructions

  1. Heat coconut oil in a large skillet over medium-high heat. Add half of the ginger, half of the garlic, chicken, salt, and pepper, and cook for 6-8 minutes, stirring frequently, until chicken is cooked through and golden. Set aside.

  2. Add the remaining ginger and garlic to the pan and add the bell peppers and snap peas. Add the curry paste and stir to coat the veggies. Sauté for 2-3 minutes, stirring frequently.

  3. Add the coconut milk and vegetable broth and raise heat to high. Bring to a simmer. Add the chicken back into the skillet and cook for 1 minute.

  4. Add the zoodles and toss, and cook for another minute or two until heated through. Add the lime juice and the basil and cilantro and stir to combine. Serve with extra Thai basil and cilantro!

Recipe Notes

*You can substitute regular basil if you can't find Thai basil!

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Filed Under: Chicken, Clean Eats, Main Course Recipes Tagged With: chicken, dinner, easy, gluten free, healthy, meal, paleo, spiralized, spiralizer, thai, veggie, zoodles, zucchini noodles

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Reader Interactions

Comments

  1. Barb

    January 18, 2017 at 10:34 am

    Looks delicious….want to make this week cuz I have the zuchinni and chicken and didn’t know what to do with it. Where do you get green curry paste?

    Reply
    • Spices in My DNA

      January 18, 2017 at 7:43 pm

      Yay! I get the green curry paste in the international aisle. Pretty much all grocery stores have it but I got it at Whole Foods. I use the Thai Kitchen brand. Let me know if you try it!

      Reply
  2. Elisa

    July 24, 2020 at 6:36 pm

    5 stars
    Whole family loved this. Seeded and chopped a jalapeño in for extra spice. Better than what I’ve had at restaurants – thanks for the recipe,

    Reply
    • Spices in My DNA

      July 28, 2020 at 8:06 am

      Thank you so much Elisa!! I’m so happy everyone enjoyed it!

      Reply

Trackbacks

  1. Thai Chicken Salad Stuffed Avocados - Spices in My DNA says:
    January 23, 2017 at 6:51 am

    […] having a moment with Thai flavors. Last week was this zoodle dish, and today is all about thai chicken salad stuffed avocados! I can’t believe I’ve never […]

    Reply

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Welcome! I'm so happy you're here. This is the space where I share healthy recipes with a sprinkle of indulgence mixed in! I’m wildly passionate about food, and I grew up in a family of foodies. I was surrounded by it from an early age and immediately fell in love. I love to share super flavorful, unique, and healthy recipes, as well as indulgent, comforting meals we all need from time to time!

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