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Thai Lemon Curry Chicken with Zoodles

Prep Time 15 minutes
Cook Time 12 minutes
Total Time 25 minutes
Servings 4 servings
Author Amy Rains


For the Chicken:

  • 3 large chicken breasts
  • 1 tbsp curry powder
  • 1/4 tsp sea salt
  • 2 tbsp coconut oil or avocado oil

For the dressing:

  • 3/4 cup canned coconut milk
  • 1 tbsp curry paste
  • 1 tbsp apple cider vinegar
  • Juice of 1 lemon
  • 1 tsp turmeric
  • 1 tbsp honey
  • 1/4 cup chopped fresh basil

For the Bowls:

  • 3 large zucchini
  • 2 large bell peppers cut into slices
  • 1 cucumber 8-10 inches, cut into slices
  • 2/3 cup matchstick carrots
  • 1/4 cup green onion
  • 1/4 cup chopped fresh basil (optional)


  1. For the chicken. Combine sea salt and curry powder into a small bowl. Rub each chicken breast with approximately 1 tsp seasoning on both sides. Heat up a skillet pan to medium - medium high heat. Add 2 tbsp coconut oil, and then place chicken breasts in pan. Cook for approximately 5 minutes on each side or until chicken is cooked through and no longer pink. Set aside. Once cooled, slice into thin slices.
  2. Prepare the Zoodles by using a spiralizer. Alternatively, you can use noodle pasta or a combination of both. Zoodles can be enjoyed raw, or cooked over medium heat for 2-3 minutes with olive oil. Set aside.
  3. For the dressing: Combine coconut milk, curry paste, vinegar, lemon, turmeric, honey, and fresh basil into a food processor. Pulse for about 30 seconds until nice and smooth.
  4. Assemble your bowls: Place zoodles, then chicken, cucumbers & bell peppers, and dressing into a bowl or plate. Toss to combine.