Quick Green Curry Chicken with Zucchini Noodles! Use store-bought green curry for a fast dinner and keep it light with zucchini noodles instead of rice noodles.

Photography Credit: Lisa Lin

This green curry chicken dish is one of my favorite things to cook on a weeknight. It comes together so fast and it is packed with vegetables!

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For this recipe, I’m using store-bought green curry paste, which you can find at the Asian section of a supermarket or at Asian markets. The paste should be thick, not saucy. Once opened, a jar of curry paste will keep in the fridge for a month or more, and you can use it to make other curries. (If your curry came in a tin, I recommend transferring it to a small storage container or freezing it in tablespoon portions.)

I tried two different brands for this dish, Thai Kitchen and Maesri, and they both turned out great. I didn’t notice anything different in taste.

To get the full flavor of the dish, make sure to use full-fat coconut milk. It adds a sweet fragrance and taste, and it will balance out the flavor of the curry paste. If you are in the mood for spice, add 2 or 3 sliced Thai chilis (also known as bird’s eye chili) at the same time as the chicken. The chilis will add a bright spice to the dish!

Want to try making your own green curry paste from scratch? Try this recipe for Thai Green Curry with Chicken!