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One Pot Thai Coconut Curry Chicken Zoodles

One Pot Thai Coconut Curry Chicken Zoodles

Prep time 20 minutes
Cook time 20 minutes
Ready in 40 minutes
Makes 5 servings


  • 1 can (14-oz) unsweetened coconut milk
  • 1 tbsp Thai green curry paste
  • 1 lb skinless, boneless chicken thighs or breast, cut into 3/4” strips
  • 1/2 tsp turmeric
  • 1 tbsp organic brown sugar
  • 2 tbsp fish sauce or soy sauce
  • 1/2 cup carrots, cut into 1/8” slices
  • 1 cup sugar snap peas, trimmed
  • 4 red and orange mini bell peppers (or 1 large pepper), sliced
  • 4 cups spiralized zucchini
  • 1/2 cup cherry tomatoes, halved


  • fresh basil leaves
  • fresh cilantro leaves
  • fresh lime wedges


1. Heat 1/2 cup coconut milk on medium heat in a large saucepan until bubbly.
2. Add curry paste and stir until fragrant, about 1-2 minutes. Add chicken and toss to coat all pieces. Add turmeric, brown sugar, fish sauce, carrots, 1/2 cup water, and remaining coconut milk. Cover and cook for 10 minutes. Add sugar snap peas, peppers, and zucchini. Toss well. Cover and cook for 2-3 minutes until zucchini is just tender but still firm. Add cherry tomatoes and toss.
3. Transfer to serving dish and garnish with fresh basil, cilantro, and lime wedges, if desired.


If you don’t have a spiralizer, you can also use a peeler to make wide strips, or simply cut into slices.
Recipe by Jeanette Chen of