Thai Green Curry with Handmade Zucchini Noodles - Marion's Kitchen

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining creaminess.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a great plant-based protein option.

green curry paste

🥗Healthier: homemade green curry paste

💰Cheaper: red curry paste

Homemade paste can be lower in sodium.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce offers a similar umami flavor.

Spiralize zucchini into noodles and set aside.

Heat vegetable oil in a large skillet over medium heat until shimmering.

Add chopped onion, garlic, and ginger; sauté until fragrant, about 2-3 minutes.

Stir in green curry paste and cook for 1-2 minutes to release flavors.

Add chicken breast pieces and cook until no longer pink, about 5-7 minutes.

Pour in coconut milk and bring to a simmer; reduce heat to low.

Add sliced bell peppers and carrots; cook until tender, about 5 minutes.

Stir in fish sauce, lime juice, and sugar; adjust seasoning to taste.

Add zucchini noodles and toss gently to combine; cook for 2-3 minutes until just tender.

Remove from heat and stir in fresh basil leaves.

Serve hot, garnished with additional basil and lime wedges.

Cooking Techniques

Spice Level:

Allergens