Coconut Curry Chicken with Zucchini Noodles (Printable)
Creamy coconut curry chicken over spiralized zucchini noodles for a healthy, flavorful meal ready in 45 minutes.
# List of ingredients:
→ Chicken
01 - 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
02 - 1/2 tsp salt
03 - 1/4 tsp black pepper
→ Vegetables
04 - 4 medium zucchini, spiralized into noodles
05 - 1 red bell pepper, thinly sliced
06 - 1 small yellow onion, thinly sliced
07 - 2 cloves garlic, minced
08 - 1 tbsp fresh ginger, grated
→ Curry Sauce
09 - 1 tbsp coconut oil
10 - 2 tbsp red curry paste
11 - 1 can (14 oz) full-fat coconut milk
12 - 1 tbsp fish sauce
13 - 1 tbsp soy sauce or tamari
14 - 1 tsp brown sugar
15 - Juice of 1 lime
→ Garnish
16 - 2 tbsp fresh cilantro, chopped
17 - Lime wedges
# Steps:
01 - Season the chicken pieces with salt and pepper, ensuring even coating.
02 - Heat the coconut oil in a large skillet or wok over medium-high heat. Add the chicken and cook until golden and cooked through, about 5-6 minutes. Remove the chicken from the pan and set aside.
03 - In the same pan, add the onion, bell pepper, garlic, and ginger. Sauté for 3-4 minutes until vegetables are softened and fragrant.
04 - Stir in the red curry paste and cook for 1 minute until fragrant, stirring constantly to prevent burning.
05 - Pour in the coconut milk, fish sauce, soy sauce, and brown sugar. Mix well and bring to a gentle simmer.
06 - Return the chicken to the pan and simmer for 5-7 minutes, allowing the flavors to combine and the sauce to thicken slightly.
07 - Turn off the heat and stir in the lime juice to brighten the flavors.
08 - In a separate large skillet, sauté the spiralized zucchini noodles over medium heat for 2-3 minutes until just tender but still crisp.
09 - Divide the zucchini noodles among four plates. Spoon the coconut curry chicken and sauce over the noodles. Garnish with chopped cilantro and lime wedges. Serve immediately.
# Expert Advice:
01 -
- The creamy coconut sauce clings to every single zucchini noodle creating something magical
- Ready in under an hour but tastes like it simmered all day
- Naturally gluten free and dairy free without sacrificing any richness
02 -
- Do not overcook the zucchini noodles because nobody wants mushy noodles in their curry
- Full fat coconut milk is non negotiable here because light version will not give you that velvety texture
03 -
- Make double the sauce and freeze half for an impossibly quick weeknight dinner later
- Zucchini noodles release water as they sit so cook them right before serving