Keto Thai Red Curry Pasta

Keto Thai Red Curry Pasta is a delightful fusion dish that combines the rich, aromatic flavors of Thai red curry with low-carb pasta, making it perfect for those following a ketogenic lifestyle. This vibrant and creamy dish is packed with nutrients while keeping carbs in check, ensuring a satisfying meal without the guilt.

Ingredients

• Zucchini Noodles - 200g
• Coconut Oil - 1 tablespoon
• Red Bell Pepper - 1 medium, sliced
• Broccoli Florets - 100g
• Thai Red Curry Paste - 2 tablespoons
• Coconut Milk - 200ml
• Soy Sauce (or Tamari for gluten-free) - 1 tablespoon
• Fresh Basil - 10g, chopped
• Lime Juice - 1 tablespoon
• Salt - to taste
• Pepper - to taste
• Cooked Chicken Breast - 150g, sliced (optional)

Steps

1. Heat coconut oil in a large skillet over medium heat.
2. Add sliced red bell pepper and broccoli florets, sautéing for about 5 minutes until tender.
3. Stir in the Thai red curry paste, cooking for 1-2 minutes until fragrant.
4. Pour in the coconut milk and soy sauce, mixing well and bringing to a gentle simmer.
5. Add the zucchini noodles and cooked chicken breast (if using) to the skillet, tossing to combine and cook for an additional 5-7 minutes until the noodles are tender.
6. Remove from heat, stir in fresh basil, lime juice, and season with salt and pepper to taste.
7. Serve hot, garnished with additional basil if desired.

Nutrition

• Calories: 415
• Protein: 31 g
• Carbs: 14 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 90 mg
• Total Fat: 26 g
• Saturated Fat: 18 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• Low in carbohydrates, making it suitable for ketogenic diets.
• Rich in fiber from vegetables, supporting digestive health.
• Packed with vitamins and minerals from fresh produce.

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