Green Curry Chicken Zucchini Noodle Spaghetti

Green Curry Chicken Zucchini Noodle Spaghetti
  • Prep Time: 25
  • Total Time: 25
  • Servings: 4

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About this Recipe

Exotic Thai flavours mingled together and served over tender zucchini strips. What a great option to try instead of pasta! Really delicious too!


2 tbsp (30 mL) Olive oil, divided
1 lb (454 g) Maple Leaf Prime Naturally® Ground Chicken
2 tbsp (30 mL) Minced garlic
2 tbsp (30 mL) Chopped ginger
1 Onion, diced
1 Carrot, diced
1 Yellow pepper, diced
3 tbsp (45 mL) Lime juice
3 tbsp (45 mL) Thai green curry paste
1 can (400 mL) coconut milk
Salt and pepper
3-4 Zucchinis, spiralized into noodles
1/4 cup (60 mL) Chopped green onion
1 Red Thai chili pepper, thinly sliced


HEAT 1 tbsp (15 mL) of olive oil in a large skillet of medium-high. Cook chicken for 8-10 minutes, breaking apart with the back of a wooden spoon. Add garlic, ginger, onion, carrot, and yellow pepper. Sauté until vegetables start of soften, about 5-6 minutes. Add lime juice, green curry paste and coconut milk. Stir to combine and simmer for 6-8 minutes. The mixture should thicken slightly.

MEANWHILE prepare zucchini noodles by heating the remaining olive oil in another large skillet. Add zucchini and cook for 3-4 minutes or until heated through and slightly softened.

SERVE the zucchini noodles topped with the chicken mixture and garnished with green onions and red Thai chillies if desired.


Make zucchini noodles using a spiralizer or a mandolin fitted with a “matchstick” attachment.
Substitute Maple Leaf Prime Naturally® Ground Turkey for Chicken.
Substitute spaghetti squash for zucchini noodles.

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