Quick Green Curry Chicken with Zucchini Noodles

Ingredients

• 1 1/4 pounds boneless skinless chicken thighs
• 2 cloves garlic, minced
• 2 teaspoons minced ginger
• 1 1/4 teaspoons kosher salt, divided
• 1 1/4 pounds zucchini
• 1/2 medium yellow onion
• 1 large red bell pepper
• 1 large carrot
• 1 1/2 tablespoons canola oil, divided
• 1 1/2 tablespoons green curry paste
• 3/4 cup full-fat coconut milk
• 1/2 cup water
• 1 1/2 tablespoons lime juice
• 3 tablespoons chopped Thai basil, divided

Directions

1. Cut the chicken thighs into 1/2-inch to 1-inch pieces, then put them in a bowl. Add the garlic, ginger, and 3/4 teaspoon salt, and stir everything together until the chicken is evenly coated. Let it sit while you get the vegetables ready.
2. Rinse the zucchini and trim away the tops and ends. If any zucchini has a curve to it, cut it in half first so it’s easier to handle. Run the zucchini through a spiralizer to make thin noodles. When all the zucchini is spiralized, roughly chop the noodles a few times so they’re shorter, then set them aside.
3. Slice the onion thinly. Peel the carrot, cut it into thirds, and slice each third into thin matchsticks. Take the seeds out of the red pepper, cut it into thick 1-inch slices, then cut each slice crosswise into thin matchsticks.
4. Warm a large skillet or sauté pan with 1 tablespoon of oil over medium-high heat. When the pan is hot, add the sliced onions and cook for about 2 minutes, just until they begin to soften. Add the chicken to the pan and spread it out. Cook for about 3 to 4 minutes, stirring now and then; the chicken does not have to be cooked through yet. Stir in the green curry paste so it coats the chicken, then add the remaining vegetables and toss everything together. Pour in the coconut milk and water. Lower the heat to medium-low, cover the pan, and let it simmer while you cook the zucchini.
5. Heat another large skillet or pan with 1/2 tablespoon of oil over medium-high heat. Once it’s hot, add the zucchini noodles and cook for about 3 minutes, until they’re tender but still have some life to them. Season with a pinch of salt and 1 1/2 tablespoons chopped basil, if using, then turn off the heat.
6. Take the lid off the chicken curry and stir in the remaining chopped basil, lime juice, and 1/2 teaspoon salt. Taste and add more salt if it needs it. Serve the chicken with the zucchini noodles, with extra curry sauce spooned over the top.