Thai Green Curry Chicken Zoodle Bowl

Serves: up to 4 | Cooking time: 30 minutes

Thin Sliced Chicken Breast makes dinner prep even faster. This recipe pairs it with a Thai Green Curry sauce served over zoodles for a meal that is packed with veggies and protein.

INGREDIENTS

Chicken and Thai Green Curry Sauce

  • 1 pack Farmer Focus thin sliced boneless skinless chicken breasts

  • 1 Tbsp coconut oil (or neutral oil)

  • 2 Tbsp Thai green curry paste

  • 1 tsp grated fresh ginger

  • 2 cloves garlic, minced

  • 1 can (13.5 oz) lite coconut milk

  • 1 Tbsp fish sauce (or soy sauce)

  • 1 Tbsp lime juice

  • 1 tsp honey or coconut sugar (optional, for balance)

  • Salt and pepper to taste

Zoodles and Veggies

  • 4 medium zucchinis, spiralized

  • 1 cup snap peas, trimmed

  • 1 red bell pepper, thinly sliced

  • 1 carrot, shredded

  • 1/2 cup Thai basil or fresh basil leaves

  • 1/4 cup chopped peanuts or cashews

  • 2 Tbsp chopped cilantro

  • Lime wedges, for serving

  • Thai basil, for serving

FEATURED PRODUCTS

Boneless Skinless Thin Sliced Breast

Categories

INSTRUCTIONS

Sear the Chicken

  1. Heat coconut oil in a large skillet or sauté pan over medium heat.
  2. Add sliced chicken breasts and season lightly with salt and pepper.
  3. Sear until just golden, about 3–4 minutes per side.
  4. Remove chicken from pan and set aside.

Make the Green Curry Sauce

  1. In the same pan, add green curry paste, garlic, and ginger. Sauté for 1 minute until fragrant.
  2. Stir in coconut milk, fish sauce, lime juice, and optional honey. Bring to a simmer.

Simmer Chicken in Sauce

  1. Return chicken to the pan. Cover and simmer on low for 8–10 minutes, or until chicken is cooked through and tender, internal temp 165°F.

Prep the Veggies

  1. While the chicken simmers, spiralize the zucchini and prep your other veggies.
  2. If you prefer warm zoodles, quickly toss them in a dry skillet over medium heat for 1–2 minutes. Otherwise, keep them raw for a fresh crunch.

Assemble and Enjoy!

  1. Divide zucchini noodles between bowls.
  2. Top with chicken and spoon over curry sauce. Add snap peas, bell pepper, carrots, and Thai basil.
  3. Finish with chopped peanuts or cashews, cilantro, Thai basil, and a wedge of lime. Serve warm or at room temp.
MORE FROM Farmer Focus