Coconut Curry Noodles

Coconut Curry Noodles is a delightful low-carb Thai-inspired dish that combines the creaminess of coconut milk with aromatic spices and fresh vegetables. This quick and easy recipe brings a taste of Thailand to your table while keeping it healthy and satisfying.

Ingredients

• Zucchini - 2 medium
• Coconut milk - 400 ml
• Red curry paste - 2 tablespoons
• Bell pepper (red) - 1 medium, sliced
• Mushrooms (shiitake or button) - 100 grams, sliced
• Spinach - 100 grams, fresh
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Lime - 1, juiced
• Fish sauce - 1 tablespoon
• Cilantro - a handful, chopped (for garnish)
• Olive oil - 1 tablespoon
• Salt - to taste

Steps

1. Spiralize the zucchini to create noodle-like strands and set aside.
2. In a large pan, heat the olive oil over medium heat. Add minced garlic and grated ginger, sauté for about 1 minute until fragrant.
3. Stir in the red curry paste and cook for another minute to release its flavors.
4. Add the sliced bell pepper and mushrooms, cooking for about 3-4 minutes until they begin to soften.
5. Pour in the coconut milk and fish sauce, stirring well to combine. Bring the mixture to a gentle simmer.
6. Add the zucchini noodles and fresh spinach to the pan, cooking for an additional 2-3 minutes until the noodles are heated through and the spinach has wilted.
7. Remove from heat and stir in the lime juice. Adjust seasoning with salt if necessary.
8. Serve hot, garnished with chopped cilantro.

Nutrition

• Calories: 350
• Protein: 6 g
• Carbs: 18 g
• Fiber: 4 g
• Sugar: 5 g
• Sodium: 700 mg
• Cholesterol: 0 mg
• Total Fat: 30 g
• Saturated Fat: 25 g
• Unsaturated Fat: 5 g
• Water: 0.5 L

Health Benefits

• Low in carbohydrates, making it suitable for low-carb diets.
• Rich in healthy fats from coconut milk, which can promote heart health.

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