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Quick Green Curry Chicken with Zucchini Noodles
Quick Green Curry Chicken with Zucchini Noodles
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Speedy Green Curry Chicken served with Zesty Zucchini Noodles for a light and satisfying meal!
Ingredients:
  • 1 1/4 pounds boneless skinless chicken thighs
  • 2 cloves garlic, minced
  • 2 teaspoons minced ginger
  • 1 1/4 teaspoons kosher salt, divided
  • 1 1/4 pounds zucchini
  • 1/2 medium yellow onion (about 2/3 cup sliced)
  • 1 large red bell pepper
  • 1 large carrot
  • 1 1/2 tablespoons canola oil (or any high heat oil), divided
  • 1 1/2 tablespoons green curry paste (like Thai Kitchen or Maesri)
  • 3/4 cup full-fat coconut milk
  • 1/2 cup water
  • 1 1/2 tablespoons lime juice
  • 3 tablespoons chopped Thai basil, divided
Instructions:
  • Marinate the chicken: Slice the chicken thighs into bite-sized pieces. Place in a bowl and combine with garlic, ginger, and 3/4 teaspoon salt. Set aside to infuse while you prepare the vegetables.
  • Prepare the zucchini: Rinse, trim, and spiralize the zucchini into noodles. Give the noodles a few rough chops to shorten them, then set aside.
  • Begin by slicing the onion thinly. Peel the carrot, cut it into thirds, and then slice each third into thin matchsticks. Remove the seeds from the red pepper, slice it into thick 1-inch slices, and then cut each slice into thin matchsticks.
  • Prepare and simmer the curry: In a large skillet or sauté pan, heat 1 tablespoon of oil over medium-high heat. Sauté sliced onions for 2 minutes until softened. Add chicken and cook for 3 to 4 minutes. Stir in green curry paste. Add vegetables, coconut milk, and water. Reduce heat to medium-low, cover, and simmer while you cook the zucchini.
  • Heat 1/2 tablespoon of oil in a large skillet over medium-high heat. Add zucchini noodles and cook for 3 minutes until tender. Season with a pinch of salt and 1 1/2 tablespoons chopped basil, if desired. Remove from heat.
  • Serve the chicken curry uncovered and gently stir in the rest of the chopped basil, lime juice, and 1/2 teaspoon of salt. Adjust the seasoning by tasting the curry and add more salt, if needed. Plate the chicken alongside zucchini noodles and generously ladle extra curry sauce on top before serving.

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