Keto Coconut Curry Noodles

Keto Coconut Curry Noodles is a rich and flavorful dish that combines the creaminess of coconut milk with aromatic Thai spices, served over low-carb noodles. This satisfying meal is perfect for those following a keto lifestyle while craving authentic Thai flavors.

Ingredients

• Shirataki noodles - 200 grams
• Coconut milk - 200 ml
• Red curry paste - 2 tablespoons
• Chicken breast - 200 grams, diced
• Bell pepper - 1 medium, sliced
• Zucchini - 1 medium, spiralized
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, minced
• Fish sauce - 1 tablespoon
• Lime juice - 1 tablespoon
• Cilantro - 2 tablespoons, chopped
• Salt - to taste
• Olive oil - 1 tablespoon

Steps

1. Rinse the Shirataki noodles under cold water and drain thoroughly. Set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and ginger, sauté for 1 minute until fragrant.
3. Add the diced chicken breast to the skillet and cook until browned and cooked through, about 5-7 minutes.
4. Stir in the red curry paste and cook for another 2 minutes to combine well with the chicken.
5. Pour in the coconut milk and fish sauce, stirring to mix everything together. Bring to a simmer.
6. Add the sliced bell pepper and spiralized zucchini to the skillet, cooking for an additional 5 minutes until the vegetables are tender.
7. Add the Shirataki noodles to the skillet and stir to combine. Cook for another 2-3 minutes until heated through.
8. Remove from heat and stir in lime juice and chopped cilantro. Season with salt to taste.
9. Serve hot and enjoy your Keto Coconut Curry Noodles!

Nutrition

• Calories: 450
• Protein: 30 g
• Carbs: 10 g
• Fiber: 6 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 75 mg
• Total Fat: 30 g
• Saturated Fat: 15 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Low in carbohydrates, suitable for ketogenic diets.
• High in healthy fats from coconut milk, which can support energy levels.

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