Thai Green Curry Chicken Zucchini Noodles - this easy dinner recipe takes less than 20 minutes to cook. The coconut curry sauce is so delicious! Zucchini noodles are a low carb option for rice noodles ~ http:/

Thai Green Curry Chicken Zucchini Noodles Recipe

This dish cooks in just 20 minutes.
Course Main Course
Cuisine Thai
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 5
Calories 202 kcal
Author Jeanette


  • 1 can 14 ounce unsweetened coconut milk
  • 1 tablespoon Thai green curry paste
  • 1 pound skinless boneless chicken thighs or breast, cut into 3/4" strips
  • 1/2 teaspoon turmeric
  • 1 tablespoon organic brown sugar
  • 2 tablespoons fish sauce or soy sauce
  • 1/2 cup carrots cut into 1/8" slices
  • 1 cup sugar snap peas trimmed
  • 4 red and orange mini bell peppers or 1 large pepper, sliced
  • 4 cups spiralized zucchini
  • 1/2 cup cherry tomatoes halved


  • fresh basil leaves
  • fresh cilantro leaves
  • fresh lime wedges


  1. Heat 1/2 cup coconut milk on medium heat in a large saucepan until bubbly. Add curry paste and stir until fragrant, about 1-2 minutes. Add chicken and toss to coat all pieces. Add turmeric, brown sugar, fish sauce, carrots, 1/2 cup water, and remaining coconut milk. Cover and cook for 10 minutes. Add sugar snap peas, peppers, and zucchini. Toss well. Cover and cook for 2-3 minutes until zucchini is just tender but still firm. Add cherry tomatoes and toss.
  2. Transfer to serving dish and garnish with fresh basil, cilantro, and lime wedges, if desired.