Whew! Can you believe summer is coming to an end already? Hope you guys have been grilling up some delicious foods for the past few months! I have one more summer-y recipe to share with you before the season comes to an end and we start cooking with autumn goodies!
I’m sure you’ve heard about the ketogenic diet–the one where you eat a ton of fat, controlled amounts of protein, and virtually no carbohydrates. In an effort to slim down a bit (I blame Spain’s delicious tapas for the weight gain) for a variety of reasons, I decided to check this diet out per a coworker’s suggestion. I’m only a couple days in and it’s not too bad, but I’m finding that I’m not eating enough veggies. I love eating all the cheese and bacon, but fiber is kinda necessary for healthy digestion, if ya know what I mean. With keto, you can certainly saute some veggies in butter, but that’s no fun! That’s not to say it wouldn’t be delicious but I wanted to try to be slightly more creative.
From the oil to the cream, coconut is a popular keto ingredient, so I thought I’d try making a Thai coconut curry for a meal. The rich coconut cream has plenty of fat needed for keto, and adding in some chicken and a few veggies would make for an easy and delicious meal complete with protein, fiber, and necessary vitamins.
Because this is a keto meal, I couldn’t serve the curry with noodles or rice (my soul cried a little when I remembered this) so I needed a carb-light substitute. Spaghetti squash, while delicious, is a little too sweet so it’s a little more carb-heavy in comparison to other veggies, so I decided to go for the popular zucchini to make some noodles! The zoodles add a nice texture to the meal and makes a pretty fun and tasty substitute for rice noodles since the curry flavor coats the noodles pretty well.
Notes for this meal! You can substitute whatever veggies you wish for this curry. I chose bell peppers and mushrooms because that’s what was in my fridge, but you can use whatever you’d like. If you don’t want to add extra veggies, you can certainly have just the chicken and the curry sauce. I used chicken thigh but feel free to use chicken breast.
I don’t have my scale yet, so I can’t give you exact weight measurements. If you’re eating this as a proper keto meal, please adjust the amount of meat and veggies as needed. It’s a pretty flexible recipe where you can just toss in whatever as long as you have the curry soup base.
Okay, ready? Here we go!
Red Curry Zoodles
- 1 tbsp red curry paste
- 1 tsp cooking oil
- 1 cup coconut cream
- 1 tsp fish sauce
- 1 medium zucchini, spiralized
- 1/4 of a medium red pepper, sliced
- 1/4 of a medium green pepper, sliced
- 1/8 cup onion, chopped into large pieces
- 2 mushrooms, quartered
- 1 chicken thigh, cubed
- salt to taste
- a few Thai basil leaves for garnish (optional)
- Spiralize the zucchini and place in your serving bowl. Set aside.
- Heat oil in a sauce pot on medium heat. Once the oil is shimmery, add the curry paste and saute for about 30 seconds.
- Add the chicken and stir to coat the chicken in the curry paste and cook for 2 minutes.
- Add the coconut cream and bring to a simmer. Cook for about 5 minutes.
- Add in the veggies and continue to simmer until veggies are tender, about 5 minutes.
- Add the fish sauce and stir to combine. If needed, add salt to taste. You’ll want it a little salty since the curry will water down a little once you mix in the zoodles.
- Once the flavor is to your liking, take the pot off the stove and ladle the curry over your zoodles. Add the Thai basil if using and enjoy!
Super easy, right? Let me know what you think below, and please share your favorite veggie combos!