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Thai Peanut Curry Zoodle Bowl

Creamy, savory and sweet peanut curry sauce coats chicken and vegetables in this flavorful zucchini bowl. All made in one pan, this dairy free and grain free dish makes for an easy weeknight dinner!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Dinner
Cuisine: Asian
Servings: 5 servings

Ingredients

  • 1 pound boneless, skinless chicken thighs cut into 1 inch cubes
  • ¼ teaspoon salt
  • ground pepper to taste
  • 1 tablespoon avocado oil or olive oil divided
  • ½ teaspoon sesame oil
  • ½ small onion or 1 small bunch of scallions (white part only) diced
  • 1 tablespoon fresh ginger grated or finely minced
  • 3 garlic cloves pressed or minced
  • 4 tablespoons yellow curry paste
  • 3 tablespoons peanut butter unsweetened
  • 3 teaspoons coconut aminos or soy sauce
  • 2 teaspoons fish sauce
  • 1 5.4 oz can coconut cream unsweetened *see notes
  • ½ red bell pepper sliced
  • 2 cups broccoli florets
  • 2 medium zucchini spiralized and cut to desired length
  • 1 medium carrot sprialized or julienned
  • ½ tablespoon lime juice about half a lime
  • ¼ cup cilantro chopped

Instructions

  • Season chicken thighs with salt and pepper. Set aside.
  • In a large skillet or wok, heat ½ tablespoon of avocado oil over medium-low heat.
  • Add the chicken and cook until the chicken is no longer pink, about 5-7 minutes. Remove the chicken from the skillet. Set aside.
  • Add the remaining ½ tablespoon of avocado oil and ½ teaspoon of sesame oil to the skillet.
  • Once heated, add onion, ginger, and garlic. Cook, stirring frequently until softened, about 2-3 minutes.
  • Stir in curry paste; cook for 1 minute.
  • Add peanut butter, coconut aminos, fish sauce, and coconut cream; bring to a slight simmer (not a boil). The sauce will be very thick, but it will thin out once the zucchini noodles are added.
  • Stir in the vegetables; bell pepper, broccoli, and carrot. Cooked until vegetables have slightly softened, about 5 minutes, stirring occasionally.
  • Add zucchini noodles and sauté for 3 minutes.
  • Add chicken, stir to coat the chicken in the sauce. Cook for an additional 3-5 minutes, until the zucchini noodles and veggies are cooked to your preference.
  • Stir in lime juice and cilantro.
  • Serve warm.

Notes

Coconut cream- If you can’t find this you can use the cream that rises to the top of the can (13.5 oz) of coconut milk. Chill the coconut milk before you use it to make it easier to separate the cream from the liquid.