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!

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!

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.

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.

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!