Low Carb Coconut Curry Noodles

Dive into a bowl of creamy, flavorful indulgence with these Low Carb Coconut Curry Noodles—an irresistible fusion of Southeast Asian-inspired spices and wholesome ingredients. This quick and easy recipe swaps traditional noodles for light and nutrient-packed zucchini noodles, keeping it keto-friendly and gluten-free. Infused with a luscious coconut milk and red curry paste sauce, this dish packs a punch with aromatic garlic, ginger, and a hint of lime for brightness. Loaded with tender red bell peppers and crisp green beans, it's a vibrant, veggie-forward meal that's ready in just 35 minutes. Finished with fresh cilantro and a sprinkle of crunchy chopped peanuts, this comforting yet guilt-free dinner is perfect for satisfying your weeknight cravings while sticking to your low-carb lifestyle.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 medium, spiralized Zucchini
• 1 tablespoon Coconut oil
• 1 small, diced Yellow onion
• 3 cloves, minced Garlic
• 1 inch piece, grated Ginger
• 2 tablespoons Red curry paste
• 1 can (400 ml) Coconut milk
• 2 tablespoons Soy sauce
• 2 tablespoons Lime juice
• 1 tablespoon Fish sauce
• 1 teaspoon Sweetener
• 1 small, thinly sliced Red bell pepper
• 100 grams, trimmed and halved Green beans
• 0.25 cup, chopped Cilantro
• 0.25 cup, for garnish Chopped peanuts
• 0.25 cup Hot water

Directions

Step 1

Prepare the zucchini noodles by spiralizing the zucchinis and set them aside.

Step 2

In a large pan, heat coconut oil over medium heat. Add diced onion and sauté until translucent, about 3-4 minutes.

Step 3

Add minced garlic and grated ginger to the pan, stirring occasionally, until fragrant, about 1 minute.

Step 4

Stir in the red curry paste and cook for another minute to release its flavors.

Step 5

Pour in the coconut milk, soy sauce, lime juice, fish sauce, and sweetener. Stir to combine and bring the mixture to a gentle simmer.

Step 6

Add the sliced red bell pepper and halved green beans to the sauce. Cover and let it simmer for 5 minutes until the vegetables are tender.

Step 7

Gently stir in the zucchini noodles and hot water. Cook for an additional 3-4 minutes until the noodles are heated through but still firm.

Step 8

Remove the pan from the heat and mix in the chopped cilantro.

Step 9

Serve the noodles hot, topped with chopped peanuts as a garnish. Enjoy your low-carb coconut curry noodles!

Nutrition Facts

Serving size	(1729.2g)

Amount per serving	% Daily Value*
Calories	931.4

Total Fat 36.5g	0%
Saturated Fat 15.3g	0%
Polyunsaturated Fat 1.0g
Cholesterol 0mg	0%
Sodium 10676.4mg	0%
Total Carbohydrate 136.5g	0%
Dietary Fiber 17.2g	0%
Total Sugars 97.2g
Protein 26.5g	0%

Vitamin D 0IU	0%
Calcium 303.1mg	0%
Iron 7.3mg	0%
Potassium 3282.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.5%

Protein: 10.8%

Carbs: 55.7%