Coconut curry buckwheat noodles.

Coconut Curry Buckwheat Noodles are an easy, guilt free way to get all your carbs, protien and vegetables in one comfort food dish.

Prep Time10

Cook Time10

Total Time20

Course: ก๋วยเตี๋ยว

Cuisine: จานหลัก

Keyword: ผัดไทย, บะหมี่ถั่วดำ, คาร์โบไฮเดรตต่ำ, คีโต, แอดกินส์, Paleo

Servings:

Calories: 518kcal

Cost: $15

Equipment

Wok
Colander

Ingredients

1 ½ tbsp olive oil or canola oil
1 tablespoon curry paste You can use whatever curry paste you like
3 cups light coconut milk hold half back, it's about 2 cans if you prefer to measure that way.
1 lb chicken breast sliced
1 lb zucchini
1 cup bell peppers
3 cups water
2 tablespoon fish sauce
2 tablespoon brown sugar
3 cups whole wheat noodles cooked

Instructions

Start by turning the water on medium-high in a pot and bringing it to a boil.
While waiting for the water to boil, in a wok at medium-high, add the oil and the curry paste. Stir-fry until fragrant.
Add in half the light coconut milk.
Add in the chicken breast and cook until cooked through.
Add in the rest of the coconut milk and bring to a boil with the rest of the vegetables.
Add the noodles to the boiling water and when done drain with the colander.
Serve the curry over the noodles and feel what a bit of heaven feels like. I feel transported by a perfect curry. Garnish with cilantro. Serve with chopsticks for the fun of using them.

Notes

As always check with a dietician or doctor if you have specific dietary concerns as your situation is fact dependant. We are neither doctors or dieticians, we just make our Thai recipes as healthy as we can.

Nutrition