Name: Quick Green Curry Chicken with Zucchini Noodles Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: Asian
Ingredients: 1¼ lbs chicken thighs; 2 cloves garlic; 2 tsp ginger; 1¼ tsp kosher salt; 1¼ lbs zucchini; ½ medium yellow onion; 1 large red bell pepper; 1 large Carrot; 1½ tbsp canola oil; 1½ tbsp green curry paste; ¾ cup full fat coconut milk; ½ cup water; 1½ tbsp lime juice; 3 tbsp Thai Basil

This quick green curry chicken with zucchini noodles recipe is a marvel of flavors and textures. It's a vibrant, hearty dish that offers a delightful fusion of Thai-inspired spices, crisp vegetables, and tender chicken, all served over a bed of zucchini noodles. It's a low-carb, nutritious, and delicious meal that is surprisingly easy to prepare, perfect for weeknight dinners or meal prep.

Photos of Quick Green Curry Chicken with Zucchini Noodles Recipe

The ingredient you might need to look out for at the supermarket is the green curry paste. This key seasoning gives the dish its distinct flavor. It's usually found in the international or Asian aisle. Another ingredient to note is the Thai basil. This is not your regular basil; it has a unique flavor that's somewhat anise-like and slightly spicy. If you can't find it, you can substitute sweet basil, but the flavor will be slightly different.

Ingredients for Quick Green Curry Chicken with Zucchini Noodles

Chicken thighs: These are used for their juicy and flavorful meat. They can withstand longer cooking times without drying out.

Garlic: Adds a robust and aromatic flavor to the dish.

Ginger: Provides a warm, zesty bite that complements the chicken.

Zucchini: Spiralized into noodles, it makes a low-carb, nutritious alternative to traditional pasta.

Yellow onion: Offers a sweet, caramelized flavor when sautéed.

Red bell pepper: Adds a pop of color and a sweet crunch to the curry.

Carrot: Brings a hint of sweetness and vibrant color.

Canola oil: Used for its neutral flavor and high smoke point.

Green curry paste: Gives the dish its distinct Thai flavor.

Coconut milk: Adds a creamy, rich base to the curry.

Lime juice: Cuts through the richness of the curry, adding a fresh tang.

Thai basil: Has a unique flavor that's somewhat anise-like and slightly spicy.

One reader, Brittany Merritt says:

This quick green curry chicken with zucchini noodles recipe is a game-changer! The flavors are vibrant and the dish is so easy to make. The zucchini noodles add a refreshing twist. It's a must-try for anyone looking for a healthy and delicious meal.

Brittany Merritt

Techniques Required

How to prepare the chicken: Cut the chicken thighs into ½-inch to 1-inch pieces, then mix with garlic, ginger, and salt in a bowl. Set aside while prepping the vegetables.

How to make zucchini noodles: Rinse the zucchini, trim off the tops and ends, then make thin zucchini noodles using a spiralizer. Chop the noodles to shorten them.

How to slice the vegetables: Cut the onion into thin slices, peel and cut the carrot into matchsticks, and slice the red pepper into thin matchsticks after removing the seeds.

How to cook the chicken and vegetables: Heat a skillet with oil, cook the onions, then add the chicken and cook for 3-4 minutes. Add green curry paste, remaining vegetables, coconut milk, and water. Simmer covered over medium-low heat.

How to cook the zucchini noodles: Heat another skillet with oil, add the zucchini noodles, and cook for about 3 minutes until softened but not mushy. Season with salt and basil.

How to finish the dish: Mix in the remaining basil, lime juice, and salt to the chicken curry. Adjust the seasoning if necessary and serve with zucchini noodles, spooning extra curry sauce over top.

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

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

Instructions

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.
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.
Give the noodles several rough chops to shorten them. Set the zucchini aside.
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.
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.
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.
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.
Reduce the heat to medium-low, cover, and let everything simmer while cooking the zucchini.
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.
Season with a pinch of salt and 1½ tablespoons chopped basil, if using. Turn off the heat.
Uncover the chicken curry and mix in the remaining chopped basil, lime juice and ½ teaspoon salt.
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

Expert Tip for Perfecting This Green Curry Chicken Recipe

When making your zucchini noodles, it's important to avoid overcooking them. Zucchini releases a lot of water when cooked, which can make your dish watery if not handled properly. To prevent this, cook the noodles just until they're al dente, or firm to the bite. This will ensure they still have a bit of crunch and can hold up to the curry sauce without becoming mushy. Additionally, you can also pat the zucchini noodles dry with a paper towel before cooking to remove any excess moisture.

Time-Saving Tips for Making Quick Green Curry Chicken

Prep ahead: Chop and marinate the chicken and vegetables the night before to save time on the day of cooking.

Use pre-cut vegetables: Consider using pre-cut zucchini noodles and pre-sliced onions and bell peppers to cut down on prep time.

Multi-task: While the chicken curry is simmering, cook the zucchini noodles simultaneously to save time in the kitchen.

Organize ingredients: Arrange all the ingredients and utensils in an organized manner before starting to cook for a smoother and quicker cooking process.

Quick cooking: Opt for quick-cooking chicken thighs instead of other cuts to reduce cooking time.

Efficient tools: Use a spiralizer for quick and easy zucchini noodle preparation, saving time and effort.

Substitute Ingredients For Quick Green Curry Chicken with Zucchini Noodles Recipe

chicken thighs - Substitute with chicken breast: Chicken breast is a leaner option and can be used as a healthier alternative to chicken thighs. It also cooks faster, making it suitable for quick recipes.
canola oil - Substitute with coconut oil: Coconut oil adds a hint of tropical flavor to the dish and complements the coconut milk in the recipe. It also offers potential health benefits and can withstand high heat cooking.
zucchini - Substitute with carrot noodles: Carrot noodles can be a colorful and slightly sweet alternative to zucchini noodles. They add a different texture and flavor to the dish while still providing a low-carb, vegetable-based option.
green curry paste - Substitute with red curry paste: Red curry paste can be used as a substitute for green curry paste, offering a spicier and slightly different flavor profile while still providing the essential curry base for the dish.

Plating Ideas for a Stunning Presentation

Elevate the plating: Arrange the zucchini noodles in a nest-like shape on the plate, creating a visually appealing base for the curry.
Garnish with precision: Sprinkle the dish with finely chopped Thai basil and a delicate drizzle of coconut milk for an elegant touch.
Create height and balance: Place the green curry chicken in the center of the zucchini noodles, ensuring it is stacked to create a visually striking and balanced presentation.
Incorporate vibrant colors: Integrate the red bell peppers and carrots strategically to add pops of color and vibrancy to the dish.
Focus on symmetry: Pay attention to the placement of each component, ensuring a harmonious and symmetrical arrangement on the plate.
Emphasize the aroma: Serve the dish immediately to allow the fragrant aromas of the green curry to captivate the senses of the diners.
Highlight the freshness: Ensure that the zucchini noodles are vibrant and fresh, enhancing the overall appeal of the dish.
Use high-quality serving ware: Select elegant, minimalist plates to showcase the vibrant colors and textures of the dish, allowing the food to take center stage.

Essential Kitchen Tools for Making This Recipe

Cutting board: A flat surface used for cutting and preparing ingredients.
Knife: Used for slicing, dicing, and chopping ingredients.
Spiralizer: A tool used to create zucchini noodles and other spiral-cut vegetables.
Skillet or sauté pan: Used for cooking the chicken and vegetables.
Large skillet or pan: Used for cooking the zucchini noodles.
Spatula: Used for stirring and flipping ingredients in the pan.
Bowl: Used for marinating the chicken and mixing ingredients.
Lid: Used to cover the pan while simmering the curry.
Measuring spoons: Used for measuring ingredients such as salt, lime juice, and curry paste.
Grater: Used for grating ginger or other ingredients.
Tongs: Used for tossing and serving the zucchini noodles.
Serving spoon: Used for serving the green curry chicken with zucchini noodles.

Storage and Freezing Instructions

Let the chicken curry cool completely before storing it in an airtight container in the refrigerator for up to 3-4 days.
Store the zucchini noodles separately in an airtight container in the refrigerator for up to 2-3 days.
When ready to reheat, warm the chicken curry in a pan over medium heat until heated through, and briefly sauté the zucchini noodles until they're warm and slightly softened.
To freeze the chicken curry, transfer it to a freezer-safe container or resealable bag, removing as much air as possible, and freeze for up to 2-3 months.
Thaw the frozen curry in the refrigerator overnight before reheating it in a pan over medium heat until heated through.
Note: It's not recommended to freeze the zucchini noodles as they tend to become mushy and watery upon thawing. It's best to prepare fresh zucchini noodles when you're ready to serve the reheated curry.

How To Reheat Leftovers

To reheat leftover quick green curry chicken with zucchini noodles, start by separating the zucchini noodles from the chicken curry. This will ensure that the noodles don't become mushy during the reheating process.
Place the chicken curry in a microwave-safe bowl and cover it with a damp paper towel. Microwave on high for 1-2 minutes, stirring halfway through, until the curry is heated through and steaming.
Alternatively, you can reheat the chicken curry in a saucepan over medium heat. Stir occasionally and add a splash of water or coconut milk if the sauce becomes too thick.
For the zucchini noodles, heat a skillet over medium heat with a small amount of oil. Add the noodles and sauté for 1-2 minutes, just until they are warmed through. Be careful not to overcook them, as they can quickly become soggy.
If you prefer, you can also reheat the zucchini noodles in the microwave. Place them in a microwave-safe bowl and heat on high for 30-60 seconds, stirring halfway through.
Once both the chicken curry and zucchini noodles are heated, serve them together in a bowl. Garnish with fresh Thai basil and a squeeze of lime juice to brighten up the flavors.
If you find that the chicken curry has thickened too much during storage, you can thin it out with a little coconut milk or water while reheating. This will help to restore the original consistency of the sauce.

Interesting Trivia About Green Curry Chicken

The green curry chicken with zucchini noodles recipe is a great way to incorporate more vegetables into your diet, as zucchini noodles are a low-carb alternative to traditional pasta.

Budget-Friendly: Is This Recipe Economical for Home Cooking?

This quick green curry chicken with zucchini noodles recipe is quite cost-effective for a household. The use of affordable ingredients like chicken thighs, zucchini, and coconut milk makes it budget-friendly. The versatility of the ingredients also allows for easy substitutions based on availability and preference. The approximate cost for a household of 4 people is around $20, making it an economical choice. The overall verdict for this recipe is 8/10, considering its affordability, nutritional value, and delicious flavors.

Is This Green Curry Chicken Recipe Healthy?

This green curry chicken with zucchini noodles recipe is a healthier alternative to traditional curry dishes. The use of zucchini noodles instead of regular noodles significantly reduces the carbohydrate content, making it a great option for those watching their carb intake. The recipe also incorporates a variety of vegetables, such as bell peppers and carrots, which provide essential vitamins and minerals.

However, there are a few aspects of the recipe that could be improved to make it even healthier:

Using light coconut milk instead of full-fat coconut milk would reduce the overall calorie and fat content without compromising the creamy texture and flavor.
Opting for skinless chicken thighs or even chicken breast would further reduce the fat content of the dish.
Increasing the amount of vegetables in the recipe would boost the fiber content and provide additional nutrients.

To make this recipe even more nutritious, consider the following suggestions:

Add more leafy greens, such as spinach or kale, to the curry for an extra dose of vitamins and minerals.
Incorporate additional protein sources, such as tofu or legumes, to make the dish more filling and balanced.
Experiment with different types of spiralized vegetables, such as sweet potatoes or beets, to add variety and additional nutrients to the zucchini noodles.
Use a homemade green curry paste to have better control over the ingredients and reduce the amount of added salt and preservatives.

Editor's Opinion on This Zucchini Noodle Recipe

The recipe for quick green curry chicken with zucchini noodles is a delightful fusion of flavors and textures. The use of green curry paste, coconut milk, and Thai basil creates a rich and aromatic sauce that perfectly complements the tender chicken and vibrant vegetables. The addition of zucchini noodles adds a healthy and refreshing twist to the dish. The recipe's clear and concise instructions make it accessible for home cooks of all skill levels. Overall, this dish is a wonderful balance of savory, spicy, and fresh elements, making it a delightful and satisfying meal option.

Enhance Your Quick Green Curry Chicken with Zucchini Noodles Recipe with These Unique Side Dishes:

Garlic Parmesan Roasted Asparagus: Tender asparagus spears roasted to perfection and topped with a savory garlic parmesan crust.

Mango Avocado Salad: A refreshing and colorful salad featuring ripe mango, creamy avocado, and a zesty lime dressing.

Grilled Pineapple Skewers: Juicy pineapple chunks grilled to caramelized perfection, perfect for a sweet and tangy side dish.

Coconut Lime Rice: Fluffy jasmine rice infused with coconut milk and zesty lime, creating a tropical and aromatic side dish.

Berry Mint Fruit Salad: A vibrant mix of fresh berries and mint leaves, tossed in a light honey-lime dressing for a refreshing fruit salad option.

Similar Recipes to Try If You Enjoyed This Dish

Spicy Beef Stir-Fry: This spicy beef stir-fry is a delicious and easy dish that is packed with flavor. The tender beef is cooked with a variety of colorful vegetables and a spicy sauce that will leave your taste buds tingling.

Mango Chicken Salad: This refreshing mango chicken salad is the perfect combination of sweet and savory. Tender pieces of chicken are mixed with juicy mango, crisp vegetables, and a tangy dressing for a light and satisfying meal.

Coconut Shrimp Curry: This coconut shrimp curry is a creamy and aromatic dish that is perfect for seafood lovers. Plump shrimp are simmered in a rich coconut curry sauce with a blend of spices, creating a dish that is both comforting and exotic.

Appetizer and Dessert Pairings for Quick Green Curry Chicken

Appetizers:

Savory Stuffed Mushrooms: These savory stuffed mushrooms are the perfect bite-sized appetizer to kick off any meal. Filled with a flavorful mixture of herbs, cheese, and breadcrumbs, they are sure to impress your guests.

Crispy Coconut Shrimp: Indulge in the crispy goodness of these coconut shrimp. The crunchy coating pairs perfectly with the tender shrimp inside, and the hint of coconut adds a tropical twist to this classic appetizer.

Desserts:

Chocolate Mousse: Indulge in a rich and velvety chocolate mousse, topped with a dollop of whipped cream and a sprinkle of cocoa powder. The smooth and decadent texture of this dessert will leave your taste buds craving for more.

Berry Parfait: Layered with creamy yogurt, fresh berries, and crunchy granola, this berry parfait is a delightful combination of sweet and tangy flavors. Each spoonful offers a refreshing and satisfying treat for your palate.

Why trust this Quick Green Curry Chicken with Zucchini Noodles Recipe:

This recipe offers a delightful fusion of flavors and textures, creating a harmonious balance that will tantalize your taste buds. The succulent chicken thighs are infused with aromatic garlic and ginger, while the vibrant zucchini noodles provide a refreshing twist. The aromatic green curry paste and creamy coconut milk form a luscious base, complemented by the zing of lime juice and the fragrant Thai basil. Trust in the quality of the ingredients and the expertise behind this recipe to elevate your culinary experience.

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FAQ:

Can I use chicken breast instead of chicken thighs in this recipe?

Yes, you can use chicken breast instead of chicken thighs. However, keep in mind that chicken breast tends to cook faster than thighs, so adjust the cooking time accordingly to prevent the meat from drying out.

Can I substitute the zucchini noodles with regular pasta?

Absolutely! You can substitute zucchini noodles with regular pasta if you prefer. Just cook the pasta according to the package instructions and serve the green curry chicken over the cooked pasta.

Is there a substitute for green curry paste if I can't find it?

If you can't find green curry paste, you can use red curry paste as a substitute. The flavor profile will be slightly different, but it will still result in a delicious curry dish.

Can I make this recipe ahead of time and reheat it later?

Yes, you can make the green curry chicken ahead of time and reheat it later. Store the curry and zucchini noodles separately in airtight containers in the refrigerator. When ready to eat, reheat the curry on the stovetop and cook the zucchini noodles just before serving.

Can I add other vegetables to the green curry chicken?

Absolutely! Feel free to add your favorite vegetables to the green curry chicken. Broccoli, snap peas, and bamboo shoots are great additions that would complement the flavors of the dish. Just adjust the cooking time as needed to ensure all the vegetables are cooked to your liking.