Share on Pinterest

Thai Green Curry with Vegetable Noodles

By May 27, 2018Recipes
Reading Time: 2 minutes

Few dishes satisfy all of the senses like a green curry. The aromas of the sauteed ginger, garlic, and curry paste are a treat to inhale. Add that to the silky coconut milk, hearty chicken, fragrant basil, and tart lime, and you get a delicious meal that is visually stunning.

But, best of all, this Thai green curry is surprisingly easy to prepare. Simply slice your ingredients, flavor and blend the coconut milk, and then cook your chicken and vegetables. You can serve this green curry over spiralized vegetables noodles or cauliflower rice.

Try this recipe once and you’ll come back to it week after week, season after season.

New Call-to-action

Thai Green Curry with Vegetable Noodles

This green curry is surprisingly easy to prepare and can be served over spiralized vegetables noodles or cauliflower rice.

Category Dinner
Compliance Level Kickstart, Lifestyle
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Author Brandon Cress

Ingredients

  • 2 boneless skinless chicken breasts diced into 1-inch chunks
  • 1 red bell pepper julienned
  • 1 carrot cut in thin half moons
  • 1 zucchini cut in thin half moons
  • 1/2 cup shiitake mushrooms sliced
  • 2 cups spiralized vegetable noodles (or 1 package cauliflower rice)

For sauce:

  • 2 cups coconut milk
  • 2 tbsp curry paste we recommend Mae Ploy brand
  • 2 tbsp lime juice
  • 2 tbsp coconut aminos
  • 1 tbsp coconut crystals
  • 1/2 cup basil loosely packed
  • 1/2 cup scallions minced
  • 1 tsp ginger minced
  • 1 tsp garlic minced
  • 1/2 tsp fish sauce

Instructions

  1. Use a spiralizer to make your vegetable noodles (you can use turnip, zucchini, or whatever you prefer) or open a bag of cauliflower rice.

  2. In a large pot, add coconut oil and heat on medium-high until shimmering.
  3. Add garlic, ginger, and curry paste. Cook until fragrant, about 30-60 seconds.
  4. Next add coconut milk, coconut aminos, lime juice, coconut crystals, and fish sauce. Stir until well mixed.
  5. Turn down heat to medium low and simmer for 10 minutes.
  6. Pour everything in the pot into a blender. Begin to blend and add basil and scallion little by little until mixture is smooth.
  7. Add sauce back to pot, and also add diced chicken, carrots, and zucchini.
  8. Simmer on medium low heat until cooked through. This should take about 10 minutes.
  9. Portion and serve over your "noodles" or "rice."

Brandon Cress on FacebookBrandon Cress on InstagramBrandon Cress on LinkedinBrandon Cress on PinterestBrandon Cress on Twitter
Brandon Cress
Brandon is a slightly paleo locavore and the production manager at The Good Kitchen. He can skin and dice butternut squash in record time and has prepped thousands of pounds of local produce without blinking an eye.

Brandon has over a decade of experience working in professional kitchens and has been a part of The Good Kitchen team since the beginning. He works with The Good Kitchen marketing staff to produce delicious, healthy recipes the everyday chef can use. He’ll never turn down a pot roast, but has been known to eat up the vegetarian eggplant lasagna.

Pin It on Pinterest

Shares
Share This