Thai Lemon Curry Chicken with Zoodles
Bright lemon gives this curry an extra layer of freshness that works beautifully with the creamy sauce. Served over zucchini noodles, these chicken bowls feel light enough for warmer days while still delivering a dinner that's wonderfully satisfying.
Servings: 4 servings
Ingredients
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)
Instructions
- 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.
- 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.
- 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.
- Assemble your bowls: Place zoodles, then chicken, cucumbers & bell peppers, and dressing into a bowl or plate. Toss to combine.