Low Carb Coconut Curry Noodles
Indulge in the creamy, savory goodness of **Low Carb Coconut Curry Noodles**, a guilt-free twist on a classic comfort dish. Featuring spiralized zucchini noodles as a low-carb alternative to traditional pasta, this recipe is infused with bold flavors like red curry paste, aromatic garlic, and zesty lime juice. The rich coconut milk-based sauce is perfectly balanced by the umami of soy and fish sauces, with hints of sweetness that tie it all together. Crisp red bell peppers and tender green beans add a satisfying crunch, while the finishing touch of chopped cilantro and peanuts provides a fresh and nutty garnish. Ready in just 35 minutes, this quick and easy dish is perfect for weeknight dinners and a must-try for fans of low-carb, gluten-free, or Asian-inspired recipes.
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Recipe Information
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
Instructions
Prepare the zucchini noodles by spiralizing the zucchinis and set them aside.
In a large pan, heat coconut oil over medium heat. Add diced onion and sauté until translucent, about 3-4 minutes.
Add minced garlic and grated ginger to the pan, stirring occasionally, until fragrant, about 1 minute.
Stir in the red curry paste and cook for another minute to release its flavors.
Pour in the coconut milk, soy sauce, lime juice, fish sauce, and sweetener. Stir to combine and bring the mixture to a gentle simmer.
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.
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.
Remove the pan from the heat and mix in the chopped cilantro.
Serve the noodles hot, topped with chopped peanuts as a garnish. Enjoy your low-carb coconut curry noodles!
Nutrition Facts
Calories |
931 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.5 g | 47% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 10676 mg | 464% | |
| Total Carbohydrate | 136.5 g | 50% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 97.2 g | ||
| Protein | 26.5 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 303 mg | 23% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 3282 mg | 70% | |
*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.
