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