I created this recipe to try and get the taste of Thai Green Curry Chicken without the work of making it myself. This is a great way to use your Instant Pot to make just the right sort of curry sauce for chicken.

Eating Thai food always makes me feel better. I love the flavors, the colors, and the aromas. I love that the food is bright and colorful. I love that it is healthy, but can still taste amazing. And I love that it is easy to make. This Thai Green Curry Chicken with Zoodles is the perfect way to welcome spring. It is light, healthy, and refreshing. The zoodles are an easy swap for noodles, but add an extra layer of flavor and nutrition.

Thai Green Curry Chicken With Zoodles | Thai Recipes The most authentic Thai dishes are often very simple to make, but require lots of ingredients and time to prepare. They are often full of fresh herbs, spices, and coconut milk, which make them incredibly aromatic and flavorful.

Thai Green Curry Chicken with Noodles made with Zucchini is a quick and easy 30-minute meal. 

The cilantro stems and Makrut lime leaves give Thai Green Curry its green color. Makrut lime leaves are used in a variety of Thai recipes to provide taste and a pleasant citrus fragrance. Don’t worry if you don’t have access to these leaves; the canned curry paste I use has enough of flavor.

Curry Paste Spice Ratio

Although there are many instructions online that teach you how to create your own curry paste, my Thai mother likes pre-made curry paste. It’s fast and simple to make, and it tastes just as delicious. Maesri or Mae Ploy is her go-to brand, which can be purchased in most Asian shops or on Amazon.

Fork inside bowl of curry twirling some zucchini noodles.

However, if you’re in a hurry, the Thai Kitchen brand may be found at most local grocery shops. Just keep in mind that the Thai Kitchen brand has a much lower taste and spice level, so you’ll need to add extra.

The Maesri and Mae Ploy curry pastes are much hotter! If you’ve never used these brands before, I suggest starting with less and adding more later if you’re not sure how spicy you want it.

Use 1 tablespoon for mild spice, 2 tablespoon for medium spice, and 3+ tablespoon for Thai hot per 1 can of coconut milk.

Milk made from coconut

I always use full-fat coconut milk from a can. Because the purpose of cooking curry is to have a good creamy broth, I don’t like the light or lowfat versions.

Up Close view of curry in a white bowl with chicken, bamboo, asparagus and zucchini noodles.

Also, avoid using coconut milk beverage since it will make your curry watery. If you have a Trader Joe’s near you, I also enjoy using Chaokoh’s Asian brand and Trader Joe’s organic full fat canned coconut milk.

Curry Cooking Instructions

Prepare all of your chicken, asparagus, and zucchini ahead of time. I also like to throw in a small can of bamboo shoots, which I just rinse and drain.

Over medium heat, add coconut oil to a big pan or pot, then add curry paste and ‘fried’ in the oil to unleash the fragrance.

Cook the chicken until it is nearly done in the curry paste. If it’s becoming too dry, add a dash of canned coconut milk. Add the asparagus and bamboo shoots once the chicken has finished cooking.

Thai Green Curry Chicken With Zoodles- ThaiCaliente.com

Then pour in your coconut milk (I used 1 can) and a little water to get it all out of the can.

Add 2 cans of coconut milk if you want it to be more soupy. Keep in mind that this will reduce the taste and spice. After tasting, if additional curry paste is required, add it at the end.

Bring to a boil, then cover and reduce to a low heat to let the vegetables to soften for approximately 5 minutes. I like mine with a little of crunch.

Zucchini Noodles

I like how the zucchini noodles have a subtle flavor and give the green curry some texture. If you want, you may sauté the noodles, but I prefer to serve them uncooked and then pour the hot curry over them to soften them.

Fork holding zucchini noodles over the bowl.

After several failed spiralizer efforts, I finally settled on this mandolin spiralizer, which I have really enjoyed! It’s small and multifunctional, which is a necessity in my opinion when it comes to kitchen devices.

Separate leftover zucchini noodles from the curry in a separate container. Then, just before serving, toss them in. They may be stored in the refrigerator for up to three days. It’s a wonderful way to prepare meals ahead of time.

Other delectable Thai curry recipes may be found here:

Chicken with Thai Red Curry

Curry (Yellow)

Cod with Red Curry Sauce

Feature image of green curry in a white bowl with chicken, bamboo, asparagus, and zucchini noodles.

Zoodles with Thai Green Curry Chicken

Renee Fuentes is a model and actress.

Thai Green Curry Chicken with Zoodles is a quick and nutritious meal.

Time to prepare: 5 minutes

Time to cook: 20 minutes

25 minutes total

Course Description:

Thai cuisine



Thai basil leaves or Makrut lime leaves may be used as a garnish if desired.


  • To create zoodles, wash the zucchini, peel it, and spiralize it. If you want, you may keep the skin on.

  • In a medium saucepan with a cover, heat the coconut oil over medium high heat. Stir in the curry paste and the oil until the curry paste is aromatic. Approximately one minute.

  • Stir the cut chicken into the curry paste until it is completely cooked. Then add the bamboo pieces that have been drained and the asparagus slices that have been cut.

  • Reduce the heat to low and stir in the coconut milk. Allow to boil for a few minutes with the lid closed. Taste to determine if more salt or sugar is required. I don’t add anything more, although other people like it sweeter. Add extra curry paste if you want it spicier. Add another can of coconut milk if it’s too hot. Thai basil leaves and Makrut lime leaves may be used as a garnish if desired.

  • Serve immediately with raw zoodles in a dish topped with heated curry.


Today, I’m sharing my favorite Thai Green Curry Chicken recipe, a quick and easy weeknight dinner, with you all. My love for curry has taken me to many countries over the years, and one of my most memorable curry experiences was in Thailand. I absolutely loved the flavors in the sauce, from the Thai basil, to the Thai green curry. The combination of Thai flavors make this a perfect weeknight meal, or even a delicious appetizer for a get-together with friends.. Read more about thai kitchen green curry paste recipe and let us know what you think.

Frequently Asked Questions

What goes well with Thai green curry?

Thai green curry is a dish that goes well with many different types of food. It can be served with rice, noodles, or vegetables.

How do I make green curry chicken?

You will need to first start with a green curry paste. This can be found in the Asian section of most grocery stores. Next, you will need chicken thighs and brown sugar. Brown sugar is typically located in the baking aisle of your grocery store. Lastly, you will need coconut milk and fresh basil leaves.

Is Thai green curry healthy?

Thai green curry is a delicious and healthy dish.

Related Tags

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  • green curry paste recipe