Mild Green Curry Chicken with Zucchini Noodles and Roasted Mushrooms

Instructions

1. 1

   Preheat the oven to 425 °F / 220 °C. Place the mushrooms on a sheet pan, toss them with 1 tablespoon olive oil, 1/4 teaspoon salt, and the black pepper. Roast for 18 to 20 minutes, until browned and deeply flavored.

2. 2

   Meanwhile, pat the chicken breasts dry with paper towels and season them with the remaining salt. Heat a large skillet over medium-high heat with the remaining 1 tablespoon olive oil.

3. 3

   Sear the chicken for 3 to 4 minutes per side, until nicely colored. It does not need to be fully cooked at this stage. Transfer it to a plate.

4. 4

   In the same skillet, reduce to medium heat and add the garlic, ginger, and the white parts of the scallions. Cook for 1 minute, stirring, until fragrant.

5. 5

   Add the green curry paste and cook for 30 seconds to deepen its flavor. Stir in the coconut milk, fish sauce, lime juice, and lime zest, mixing well until the sauce is smooth.

6. 6

   Return the chicken to the skillet along with any collected juices. Cook over medium heat for 6 to 8 minutes, turning once, until the chicken reaches a safe internal temperature of 165 °F / 74 °C.

7. 7

   Add the baby spinach and stir for 1 minute until wilted into the sauce.

8. 8

   Add the zucchini noodles and cook for 2 to 3 minutes over medium heat, just until tender but still slightly firm, so they do not release too much water.

9. 9

   Remove from the heat and add the chopped cilantro and the green parts of the scallions. Adjust salt if needed.

10. 10

    Serve the chicken over the zucchini noodles with the green curry sauce, and finish with the roasted mushrooms on top or on the side.