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Coconut Curry Chicken and Vegetables with Low carb pasta

5 from 2 votes
Prep Time 20 mins
Cook Time 30 mins
Course Main Course
Servings 2 people


  • 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

Chicken seasoning

  • 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.
Keyword asian, keto, low carb