Quick Green Curry Chicken with Zucchini Noodles Recipe

Jump To Recipe
Avatar Author's default profile picture
Lewis Published: March 26, 2021 Modified: May 31, 2021

How To Make Quick Green Curry Chicken with Zucchini Noodles

Chicken cooked in a green curry sauce makes for a simple Thai-inspired dinner. It keeps things like by using zucchini noodles.

Preparation: 20 minutes
Cooking: 15 minutes
Total: 35 minutes

Serves:

Ingredients

  • lbschicken thighs,boneless skinless
  • 2clovesgarlic,minced
  • 2tspginger,minced
  • tspkosher salt,divided
  • lbszucchini
  • ½mediumyellow onion,(about ⅔ cup sliced)
  • 1largered bell pepper
  • 1largecarrot
  • tbspcanola oil,or any high heat oil, divided
  • tbspgreen curry paste
  • ¾cupfull fat coconut milk
  • ½cupwater
  • tbsplime juice
  • 3tbspThai basil,chopped, divided

Instructions

  1. Cut the chicken thighs into ½-inch to 1-inch pieces. Transfer the chicken to a bowl. Add the garlic, ginger and ¾ teaspoon salt to the bowl and mix to combine the ingredients. Set the chicken aside while prepping the vegetables.

  2. Rinse the zucchini and trim off the tops and ends. If you have any zucchini that is slightly curved, slice those in half. Make thin zucchini noodles using a spiralizer.

  3. Give the noodles several rough chops to shorten them. Set the zucchini aside.

  4. Cut the onion into thin slices. Peel the carrot, cut it into thirds, and then cut each third into thin matchsticks. Remove the seeds from the red pepper, cut it into thick 1-inch slices, and then cut each crosswise into thin matchsticks.

  5. Heat a large skillet or sauté pan with 1 tablespoon of oil over medium-high heat. Once the pan is hot, add the sliced onions and cook for about 2 minutes, until they start to soften.

  6. Transfer the chicken to the pan and spread it around. Cook the chicken for about 3 to 4 minutes, stirring occasionally. The chicken does not need to be fully cooked.

  7. Add green curry paste and stir to coat with the chicken. Add the remaining vegetables and toss with the chicken. Add the coconut milk and water.

  8. Reduce the heat to medium-low, cover, and let everything simmer while cooking the zucchini.

  9. Heat another large skillet or pan with ½ tablespoon of oil over medium-high heat. Once the pan is hot, add the zucchini noodles and cook for about 3 minutes. The noodles should be softened but not mushy.

  10. Season with a pinch of salt and 1½ tablespoons chopped basil, if using. Turn off the heat.

  11. Uncover the chicken curry and mix in the remaining chopped basil, lime juice and ½ teaspoon salt.

  12. Taste the chicken curry and add more salt, if necessary. Serve the chicken with zucchini noodles, spooning extra curry sauce over top.

Nutrition

  • Calories: 504.95kcal
  • Fat: 38.83g
  • Saturated Fat: 15.01g
  • Trans Fat: 0.14g
  • Monounsaturated Fat: 13.73g
  • Polyunsaturated Fat: 6.79g
  • Carbohydrates: 13.69g
  • Fiber: 3.38g
  • Sugar: 6.92g
  • Protein: 27.22g
  • Cholesterol: 139.46mg
  • Sodium: 766.36mg
  • Calcium: 66.14mg
  • Potassium: 964.49mg
  • Iron: 3.52mg
  • Vitamin A: 271.78µg
  • Vitamin C: 83.67mg
Advertisement
Continue Reading Below
Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!

Advertisement
Continue Reading Below
Advertisement
Continue Reading Below

Related Recipes

shrimp curry recipe
Seafood

Shrimp Curry

Want a restaurant-quality dinner at home? This shrimp curry recipe…
Total 40 mins
flavorful green enchilada sauce
Dip, Sauce & Condiment

Green Enchilada Sauce

Bring out the Mexican flavors in your favorite Mexican dishes…
Total 15 mins
Advertisement
Continue Reading Below
Comments

Leave a comment

Replying to