Low Carb Thai Green Curry Chicken

Ingredients

• 1 can (400 ml) Coconut Milk (full‑fat, canned)
• 2 tablespoons Green Curry Paste (Messy brand; mild‑to‑medium heat)
• 1 pound Chicken Breast (Cubed; can substitute thighs for more juiciness)
• 1 small can (200 g) Bamboo Shoots (Drained and rinsed)
• 5 leaves Kaffir Lime Leaves (Fresh, torn to release aroma)
• 1 teaspoon Coconut Sugar (Ground, adds subtle sweetness)
• 1 teaspoon Fish Sauce (Adds umami; use sparingly)
• 10 leaves Thai Basil Leaves (Optional, adds fresh peppery flavor)
• 2 medium Zucchini (Spiralized into noodles; one zucchini serves ~2 people)

Instructions

1. Prepare Ingredients

   Cube the chicken breast, drain the bamboo shoots, tear the kaffir lime leaves, and measure the curry paste, coconut sugar, and fish sauce.

   Time: PT5M

2. Spiralize Zucchini

   Trim the ends off each zucchini, keep the top piece for a handle, then run the rest through the spiralizer attachment to create noodles. Chop the remaining end of each zucchini and set aside for later.

   Time: PT10M

3. Fry Curry Paste

   Heat a skillet over medium heat, add about 2‑3 Tbsp of coconut milk, then stir‑in the green curry paste. Fry for 2‑3 minutes until fragrant.

   Time: PT3M

   Temperature: medium heat

4. Cook Chicken

   Add the cubed chicken to the skillet and sauté until it is almost cooked through, about 5 minutes.

   Time: PT5M

   Temperature: medium heat

5. Add Bamboo Shoots and Coconut Milk

   Stir in the drained bamboo shoots, then pour in the remaining coconut milk from the can. Bring to a gentle simmer.

   Time: PT5M

   Temperature: medium heat

6. Simmer with Lime Leaves

   Add the torn kaffir lime leaves, cover, and let the curry simmer for 5 minutes to infuse the aroma.

   Time: PT5M

   Temperature: medium heat

7. Season the Curry

   Taste the sauce, then add 1 tsp coconut sugar and 1 tsp fish sauce. Stir and simmer for another 2 minutes.

   Time: PT2M

   Temperature: medium heat

8. Finish with Basil

   Tear the Thai basil leaves and stir them into the hot curry; let sit for 1 minute.

   Time: PT1M

9. Combine Curry with Zucchini Noodles

   Keep the curry warm on the stove. Ladle the hot sauce over the raw zucchini noodles; let the heat soften the noodles for about 2 minutes.

   Time: PT2M

10. Serve

    Plate the zucchini noodles topped with generous spoonfuls of green curry. Garnish with extra basil or lime wedges if desired.

    Time: PT0M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

12 g

Fat

22 g

Fiber

3 g

Ingredient Substitutions

• Instead of Coconut Milk: Full‑fat coconut cream diluted with water
• Instead of Green Curry Paste: Thai Kitchen green curry paste, homemade green curry paste
• Instead of Chicken Breast: Chicken thighs, Firm tofu for vegetarian version
• Instead of Bamboo Shoots: Water chestnuts, Sliced baby corn
• Instead of Kaffir Lime Leaves: Lime zest, Lime leaf powder
• Instead of Coconut Sugar: Brown sugar, Palm sugar
• Instead of Fish Sauce: Soy sauce, Tamari
• Instead of Thai Basil Leaves: Regular sweet basil, Holy basil
• Instead of Zucchini: Shirataki noodles, Spaghetti squash

Equipment Needed

• Skillet
• Spiralizer
• Knife
• Cutting Board
• Measuring Spoons
• Ladle
• Mixing Bowl (optional)

Critical Steps — Do Not Skip

• Frying the green curry paste without burning it
• Cooking the chicken only until almost done to avoid overcooking later
• Simmering with kaffir lime leaves for proper aroma
• Balancing flavor with coconut sugar and fish sauce
• Spiralizing zucchini correctly to avoid mushy noodles

Chef Tips from the Video

• Use fresh kaffir lime leaves for the most authentic fragrance; dried leaves lose potency.
• Add the basil at the very end to keep its bright, peppery notes.
• If you like extra texture, reserve the chopped zucchini ends and stir them into the curry at the end.

Troubleshooting

Storage

Refrigerator: Store curry and zucchini noodles separately in airtight containers for up to 3 days.

Freezer: Freeze the curry (without zucchini) in a freezer‑safe bag for up to 2 months; thaw and reheat before serving.

Room temperature: Do not store at room temperature; cool to refrigeration within 2 hours.

Make-Ahead Tips

• Prepare the curry up to step 8 and refrigerate; reheat gently before adding noodles.
• Spiralize zucchini just before serving to prevent excess moisture.
• Portion the curry into individual containers for easy meal‑prep.

Frequently Asked Questions