Here’s a delicious recipe for my asian food lovers. If you are anything like me, then asian food is life! The problem is… all my favorite dishes include either rice or noodles. Everyone has ketofied fried rice using cauliflower rice, but thanks to all the low carb pastas now available, we can now have yummy noodle dishes as well. Here in Barcelona, there are tons of Vietnamese and Malaysian restaurants offering all these yummy curry dishes, so I decided to ketofi my own curry. I came up with coconut curry chicken and vegetables with low carb pasta.
There are quite a few low carb pastas on the market. The most popular one used in keto recipes is the konjac noodles. These are okay, and they get the job done, but the texture is not my favorite. I have also tried soy and edamame noodles. My favorite so far has been the edamame ones. The konjac noodles are pretty easy to find here in Barcelona, but the edamame ones… not so much. I was able to find it online here. They are not an exact match to regular pasta but in my opinion, they are a better tasting product than konjac. They also do not take as long as regular pasta to boil, so when cooking, keep the cook time in mind.
Almost any curry will work in this recipe, whether it is powdered curry or a paste. My preference is a Jamaican brand curry, but I have also used others that I have found here in Barcelona and they work just fine. The difference might be in how much you need to use to get the most out of the flavor.
You can add any vegetable you like to this dish or even do only vegetables and no meat. If you have been keeping up with me, then you already know vegetables are not on my favorite list. For this dish I used broccoli and mushrooms. The ideal ingredients would be all fresh vegetables, however I used frozen broccoli. I just don’t eat that many vegetables, so I tend to buy frozen so that they last me for a while. Feel free to add your favorite vegetables.
I will always choose dark meat over white meat in my meals. I feel like dark meat has more flavor and doesn’t dry out as much as breast. With that said, you surely can sub out the chicken thighs in this recipe for chicken breasts.
This dish may not be the prettiest and at the end of the day, it’s nothing fancy. What this dish is, is easy, quick and very tasty. What more could you ask for…oh yes, and its low carb/keto. So here is the recipe for my Coconut curry chicken and vegetables with low carb pasta.
Do you have any keto asian recipes I should try… drop me a line in the comments. If you make this recipe and love it… let me know!
Let’s get into the recipe and enjoy!
Coconut Curry Chicken and Vegetables with Low carb pasta
- frying pan
- pot to boil pasta
- 7 oz chicken thighs of breast cut into bite size pieces
- 5 oz low carb pasta
- 5 oz broccoli
- 3 oz mushrooms
- 1/2 med onion cut into wedges
- 3 cloves garlic finely chopped or crushed
- 2 tbsp olive oil
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 tsp garlic Powder
- 1/4 tsp paprika
- 1 tsp curry powder
- 1 tsp water
- 1 cup coconut milk
- salt to taste
- black pepper to taste
- 1/4 tsp paprika
- 1/2 tsp curry powder
- Clean and cut chicken into bit sized pieces
- Season with ingredients for chicken
- Let chicken sit and marinate while you prep veggies
- Heat the olive oil on medium in frying pan
- Boil water for pasta, add pasta once water is boiled. Add a pinch of salt and a sprinkle of olive oil to boiling pasta
- Once oil in frying pan is heated, add chicken. Cook well
- Add prepared vegetables to the pan with chicken. Saute everything
- Add coconut milk to chicken and veggie mix. Add additional sauce and seasonings.
- Simmer the curry on low heat for about 10 minutes, the sauce will start to thicken a bit
- Drain cooked pasta and add to the curry. Toss
- Serve and garnish with whatever garnish you like. I used red habanero pepper for an extra kick.
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