How To Make Quick Green Curry Chicken With Zucchini Noodles

I’m always looking for ways to spice up my chicken dishes, and this Quick Green Curry Chicken is a delicious way to do just that! The curry paste and coconut milk give the dish its flavorful base, while the chicken and veggies add some healthy protein and fiber. I like to serve this over rice or quinoa for a complete meal.

Quick Green Curry Chicken

Ingredients

• 1 1/4 pounds boneless skinless chicken thighs
• 2 cloves garlic, minced
• 2 teaspoons minced ginger
• 1 1/4 teaspoons kosher salt, divided
• 1 1/4 pounds zucchini
• 1/2 medium yellow onion (about 2/3 cup sliced)
• 1 large red bell pepper
• 1 large carrot
• canola oil (or any high heat oil), divided -1 1/- green curry paste (like Thai Kitchen or Maesri) 3/- full coconut milk -0.5 water -tablespoons lime juice 3 tablespoons chopped Thai basil, divided

Instructions

• Preheat oven to 375 degrees F (190 degrees C).
• In a small bowl, whisk together garlic, ginger, 1 teaspoon salt, and canola oil. Rub this mixture all over the chicken thighs.
• Cut zucchini, onion, bell pepper, and carrot into bite-sized pieces. Spread veggies on a baking sheet and drizzle with canola oil. Toss to coat then spread out in a single layer. Bake for 15 minutes or until slightly softened but still crisp around the edges.
• While veggies are roasting,-In a large skillet over medium heat,-add 1 tablespoon of canola oil and green curry paste.
• Fry for about 30 seconds stirring constantly until fragrant.
• Add coconut milk and water, bring to a simmer.
• Stir in lime juice and 2 tablespoons chopped Thai basil leaves.
• Add roasted veggies to the pan along with any juices from the baking sheet, toss to combine.
• Add chicken thighs, cook until heated through (about 5 minutes).
• Serve with remaining Thai basil leaves as garnish.

Nutrition Facts

• Serving size: 1 chicken thigh with vegetables
• Calories: 190
• Fat: 11 g
• Saturated fat: 2.5 g
• Cholesterol: 80 mg
• Sodium: 580 mg
• Carbohydrates: 10 g
• Fiber: 2 g
• Sugar 3 g
• Protein 13g

Best green curry paste for quick green curry chicken

When it comes to making a quick and delicious green curry chicken, the Thai Kitchen brand is hands-down the best green curry paste to use. It’s easy to find in most supermarkets, and only requires a few ingredients – coconut milk, chicken breasts, and your favorite veggies.

If you want to avoid using store-bought green curry paste, you can easily make your own at home with fresh herbs and spices. However, if you’re short on time or not confident in your cooking skills, buying a jar of Thai Kitchen green curry paste is definitely the way to go.

Types of chicken that work well in a quick green curry chicken dish

When it comes to quick and easy weeknight dinners, it doesn’t get much better than Quick Green Curry Chicken. This dish is packed with flavor, yet comes together in just a few minutes. And best of all, you can use any type of chicken you like.

For boneless, skinless chicken breasts or thighs, simply dice or shred the meat into bite-sized pieces. Or if you prefer, you can leave the chicken whole and cook it until tender. Just be sure to adjust the cooking time accordingly.

If you’re looking for a bit more excitement, try using diced or shredded rotisserie chicken instead. The already-cooked meat will absorb all the delicious curry flavors even faster! Plus, it’ll save you even more time in the kitchen. No matter which type of chicken you choose, Quick Green Curry Chicken is sure to please everyone at the table.

What makes a good quick green curry chicken dish?

There are a few things that contribute to a great Quick Green Curry Chicken dish. Firstly, it should be packed with flavor – a balance of sweet, sour, and spicy notes is key. Secondly, it should be relatively quick and easy to make, using simple ingredients that are readily available. Lastly, the dish should have a nice level of heat – not too mild and not too fiery.