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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


  • 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)" rel="nofollow">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


  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!