If Thai basil is difficult to find, you can use sweet basil instead.
If you don’t have a spiralizer, use a julienne peeler or a vegetable peeler to shave the zucchini into thin noodles.
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 (about 2/3 cup sliced)
1 large red bell pepper
1 large carrot
1 1/2 tablespoons canola oil (or any high heat oil), divided
1 1/2 tablespoons green curry paste (like Thai Kitchen or Maesri)
3/4 cup full-fat coconut milk
1/2 cup water
1 1/2 tablespoons lime juice
3 tablespoons chopped Thai basil, divided
Cut the chicken thighs into 1/2-inch to 1-inch pieces. Transfer the chicken to a bowl. Add the garlic, ginger and 3/4 teaspoon salt to the bowl and mix to combine the ingredients. Set the chicken aside while you prep the vegetables.
Rinse the zucchini and trim off the tops and ends. If you have any zucchini that is slightly curved, slice those in half. Make thin zucchini noodles using a spiralizer.
Once you have spiralized all the zucchini, give the noodles several rough chops to shorten them. Set the zucchini aside.
Cut the onion into thin slices. Peel the carrot, cut it into thirds, and then cut each third into thin matchsticks. Remove the seeds from the red pepper, cut it into thick 1-inch slices, and then cut each crosswise into thin matchsticks.
Heat a large skillet or sauté pan with 1 tablespoon of oil over medium-high heat. Once the pan is hot, add the sliced onions and cook for about 2 minutes, until they start to soften.
Transfer the chicken to the pan and spread it around. Cook the chicken for about 3 to 4 minutes, stirring occasionally. The chicken does not need to be fully cooked.
Add green curry paste and stir to coat with the chicken. Add the remaining vegetables and toss with the chicken. Add the coconut milk and water.
Reduce the heat to medium-low, cover, and let everything simmer while you cook the zucchini.
Heat another large skillet or pan with 1/2 tablespoon of oil over medium-high heat. Once the pan is hot, add the zucchini noodles and cook for about 3 minutes. The noodles should be softened but not mushy.
Season with a pinch of salt and 1 1/2 tablespoons chopped basil, if using. Turn off the heat.
Uncover the chicken curry and mix in the remaining chopped basil, lime juice and 1/2 teaspoon salt. Taste the chicken curry and add more salt, if necessary. Serve the chicken with zucchini noodles, spooning extra curry sauce over top.