These Chicken Curry Zoodles are loaded with vegetables and make a satisfying, healthy dinner. Gluten-free, paleo, and Whole30-friendly, this recipe swaps zucchini for traditional pasta to deliver bold Thai-inspired flavors with fewer carbs.
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What Does Zoodle Mean?
“Zoodle” is a casual blend of the words zucchini and noodle — a shorthand for zucchini noodles.
What are Zoodle Noodles?
Zoodles are spiralized zucchini made into long, noodle-like strands. They’re a fresh, low-carb alternative to traditional pasta and work well in many types of dishes.
What is a Zoodle Bowl?
A zoodle bowl is any bowl-based meal that uses zoodles instead of pasta. You can build them in Italian, Mexican, or Asian styles—this recipe is a Thai-inspired Chicken Curry Zoodle Bowl.
How to Make Zoodles
Use a spiralizer to make zoodles. Countertop and handheld spiralizers both work; handheld models are quick to clean and often dishwasher-safe. The image below shows zoodles coming off the spiralizer.
How to Prepare the Vegetables
Start by roasting the carrots and cauliflower. Roasting deepens their flavor and prevents overcooking the quicker-cooking vegetables. Preheat the oven to 400°F. Slice the carrots into coins and break the cauliflower into florets. Toss them with melted coconut oil and a pinch of kosher salt, spread in a single layer on a sheet pan, and roast for about 25 minutes.
While they roast, slice the onion and bell peppers into strips and sauté them in a non-stick pan over medium heat with a little coconut oil. Cook the onion and peppers for about 10 minutes, then add snow peas and cook another 2–3 minutes until they soften slightly.
When the roasted carrots and cauliflower are done, add them to the pan with the sautéed vegetables so everything finishes together.
Finishing the Chicken Curry Zoodle Bowl
Reduce the pan heat to low and add shredded cooked chicken to the vegetables. At this stage you’ll add your curry base: either a jarred curry sauce or curry paste mixed with broth. The recipe notes mention a Whole30-compliant Tikka Masala sauce as a favorite, but any similar curry sauce or paste will work.
If using curry paste: whisk 2 tablespoons of paste into ½ cup of chicken broth, pour into the pan, then add ½ cup of coconut milk and stir. Continue adding broth and coconut milk in ½ cup increments until you reach the consistency and flavor you prefer. If using a jarred curry sauce, pour the sauce into the pan and add ½ cup each of chicken broth and coconut milk, then adjust with additional liquid if needed. Many people use a full can of coconut milk and 1.5–2 cups of broth for a saucier result, but you can reduce liquids if you prefer a thicker sauce.
Make the zoodles while the curry simmers. Spiralize one zucchini per serving, remove any seedy sections if desired, then place the zoodles on a towel and fold the towel over them to press out excess water. Do not cook the zoodles: the warm curry poured over them will gently soften them without turning them mushy.
Divide the zoodles into bowls and spoon the hot curry and vegetables over the top. Serve immediately and enjoy.
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Curry Chicken Zoodles
Ingredients
- 3 medium carrots
- ½ head large cauliflower
- 2 tbsp coconut oil divided
- 1 tsp kosher salt divided
- 2 bell peppers
- 1 small onion
- ⅓ lbs snow peas
- 2 cooked chicken breasts shredded
- 1 can full fat coconut milk up to
- 2 cups chicken broth up to
- 1 package curry mix or 2 tbsp curry paste
- 6 small zucchini
Instructions
Items Needed:
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Vegetable peeler
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Cutting board
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Large sharp knife
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Small bowl
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Silicone baking mat or parchment paper
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Sheet pan
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Large non-stick frying pan
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Wooden spoon or tongs
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Measuring spoons and cups
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Towel
Directions:
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Preheat the oven to 400°F.
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Peel and slice the carrots into ¼-inch coins. Break the cauliflower into small florets.
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Melt 1 tablespoon coconut oil, toss with the carrots and cauliflower, season with ½ teaspoon kosher salt, and spread on a sheet pan. Roast for 25 minutes.
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While roasting, heat 1 tablespoon coconut oil in a large non-stick pan over medium heat. Slice the onion and bell peppers into strips, add to the pan, sprinkle with ½ teaspoon kosher salt, and cook about 10 minutes, stirring occasionally.
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Stir in the snow peas and cook 2–3 minutes until slightly wilted. Reduce heat to low and add shredded chicken.
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When the roasted carrots and cauliflower are done, add them to the pan and stir to combine.
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If using curry paste: whisk 2 tablespoons paste into ½ cup chicken broth, add to the pan, then add ½ cup coconut milk. Continue adding ½ cup increments of broth and coconut milk until you reach the desired consistency.
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If using jarred curry mix: pour it into the pan with ½ cup each chicken broth and coconut milk, then adjust with additional liquid as needed.
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Spiralize the zucchini, place the zoodles on a towel, fold the towel over and press to remove excess water. Divide zoodles among bowls.
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Spoon the hot curry and vegetables over the zoodles and serve immediately.