This Healthy Thai Basil Chicken Pasta Might Be Your Family’s New Favorite

Thai Basil Coconut Chicken

This Thai basil chicken pasta is my favorite meal of the year. I know! That’s a big statement, isn’t it? But it’s true. Honestly, I’m not even a huge fan of Thai food, but this extremely flavorful, wonderful little meal is so amazing. I got the idea from one of my favorite blogs, Food Renegade. Kristen shares wonderful recipes and her site is also very educational. 


  • 1.5 lb chicken
  • 3 zucchini
  • 1 can coconut milk (we used light)
  • 1 1/2 tsp ground ginger (or fresh)
  • 2 tsp turmeric
  • 2 1/2 tsp sea salt
  • 2 tsp garlic powder (or fresh)
  • 1/3 cup fresh basil leaves, chopped
  • 1/4 – 1/2 tsp cayenne pepper (use the low end for kids)
  • 3 tbsp coconut palm sugar
  • 1 tbsp apple cider vinegar

  1. Start by cutting your chicken into bite-sized pieces. I did really small pieces because you get more flavor with each bite that way. Set aside.
  2. Next, make your zucchini noodles with your spiralizer. If you’ve ever thought about buying a spiralizer, this recipe is enough reason to get one. 
  3. In a large sauce pan, on high heat, add about 2 tablespoons of coconut oil then add the chicken. Cook until it’s no longer pink on the outside. Add the zucchini noodles. 
  4. Next, add your spices to the chicken and zucchini. This is important. Don’t just add the spices to the coconut milk. It just won’t have as much flavor. 
  5. Stir everything together. 
  6. Then pour the can of coconut milk over everything, add the apple cider vinegar, and stir again.
  7. Allow to cook on medium low for another 10 minutes or until the chicken is no longer pink in the middle.
  8. Devour!!
I ate so much my stomach hurt, but I’m just so happy that we have a new staple. My daughter Alice and I started taking pictures of the meal in the pan, then we sampled, and sampled, and sampled, and… We actually felt really bad that we didn’t save more for the guys.Alice started sipping the leftover sauce, and that’s when we discovered that this also makes an excellent soup. We sautéed mushrooms the next day and used the rest of the sauce to make a soup. And with healthy ingredients like coconut milk, turmeric, ginger, and garlic, this really is a super soup.


I hope y’all like this as much as we did!

Landria Voigt, C.H.H.C., is the Nutritional Consultant and Public Speaker at Dr. Taz’s Atlanta Center for Holistic & Integrative Medicine office. She is a graduate of The University of Georgia and the Institute of Integrative Nutrition. She is author of the popular family and nutritional blog Stir It Up! where she shares her healthy recipes aimed at pleasing even the most finicky of palates, as well as forward-thinking ideas about nutrition. And she is author of the book Super Paleo Snacks coming out in December 2014.