Thai Chicken & Zucchini ‘Rice’

Thai Chicken & Zucchini 'Rice'

Thai Chicken & Zucchini ‘Rice’

I love grating vegetables to use as a low carb alternative to steamed rice. This zucchini rice is especially great with the green colour and fresh flavour really complimenting the Thai green curry paste.

enough for: 2
takes: 20 minutes

450g (1lb) minced (ground) chicken
3-4 tablespoons Thai green curry paste
2 small zucchini, grated
1 bunch basil, leaves picked
1 lemon or lime

1. Heat a little oil in a large frying pan or wok. Stir fry chicken until no longer pink.

2. Add curry paste and stir fry for a few more minutes or until fragrant.

3. Stir in the zucchini. Allow to warm a little then remove from the heat.

4. Taste. Season with salt or more curry paste.

5. Serve with basil leaves on top and lemon or lime on the side.


no green curry paste? – Use 1-4 chopped fresh chillies instead. Or use a home made Thai red curry paste instead.

italian-style – skip the curry paste and serve with grated parmesan on top.

different veg – cauliflower works well but you could also use carrots.

vegetarian / vegan – replace chicken with crumbled firm tofu or mushrooms and cashews. Make sure your curry paste doesn’t contain fish sauce or paste.

pescetarian – replace chicken with finely chopped salmon or white fish fillets.

more substantial – serve with steamed rice or rice noodles cooked according to the packet.

Waste Avoidance Strategy

minced (ground) chicken – freeze it.

Thai green curry paste
– keep in the pantry.

– will keep for 2 weeks or longer in a plastic bag in the fridge. To keep it even longer, cook sliced zucchini in a little butter until just soft then store in an airtight container in the fridge.

– cover with oil and store in the fridge. Or you can freeze the leaves, they’ll wilt but will still be delicious.

lemon or lime – will keep wrapped in a plastic bag in the fridge for months.

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{ 6 comments… read them below or add one }

Ellie Armsby January 15, 2015

making this tonight. Wondering if cilantro will work instead of basil. Basil isn’t in season where I am and plus I have leftover cilantro from the tuna chili. Will report back with results of this substitution! πŸ™‚


jules January 15, 2015

absolutely Ellie – cilantro would be lovely! look forward to hearing how you found it


Ellie Armsby January 18, 2015

Well, I did use the cilantro and you were right it was delicious. I have to admit I did make quite a few substitutions though. Used shredded carrots instead of zucchini and used red Thai chili paste instead of green. So, my version came out very colorful and the cilantro and lime with it went very well. I had the leftovers in a tortilla as a kind of wrap/sandwich and that was also very good if a bit dry.


jules January 22, 2015

Great substitutions Ellie!

Love the idea of a carrot / red curry version… but can imagine the carrot being dryer than zucchini so I’d consider adding a little coconut milk or just loads of lime juice.



Daniela Muente January 5, 2015

I loved this one. I couldn’t help adding some coconut milk though πŸ™‚
Both my husband and I loved it. It’s getting easier and easier to make him eat more veggies thanks to these recipes.


jules January 8, 2015

Wonderful Daniela!
So glad we’ve got your husband eating more veg.. that’s made my day!


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