Keto Green Curry Zoodle Bowl

This bowl has a creamy green curry of coconut milk, bell peppers, broccoli and snap peas, spooned over zucchini noodles that are sauteed for only about 2 minutes. The curry uses 1 tablespoon of green curry paste in a can of coconut milk, and the whole dish takes 25 minutes. The recipe serves 2.

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Zucchini noodles stand in for pasta, and each serving has 12 grams of carbohydrates. A squeeze of lime and a splash of soy sauce or tamari finish the bowl.

What Goes in the Bowl

The recipe card at the bottom has the full amounts. Here is what each part does.

• Zucchini (2 medium, spiralized): the noodles. They add volume and a mild flavor that suits the curry.
• Coconut oil (1 tablespoon): the cooking fat, with a subtle coconut flavor.
• Green curry paste (1 tablespoon): the flavor of the dish, with lemongrass, galangal and green chilies. A little goes a long way. Add more for a spicier version.
• Coconut milk (1 can, 14 ounces): makes the sauce creamy and keeps the dish dairy-free.
• Bell peppers (1 cup, sliced): sweet crunch and color.
• Broccoli florets (1 cup): they hold up well in the curry and add bulk and bite.
• Snap peas (1 cup): sweet and crunchy.
• Soy sauce or tamari (1 teaspoon): adds depth and savory flavor. Use tamari for a gluten-free bowl.
• Lime juice (1 tablespoon): brightens the dish and balances the coconut milk.
• Fresh basil: a garnish with a fresh aroma.

Making the Curry and the Zoodles

Heat the coconut oil in a pan over medium heat, add the curry paste and stir for a few minutes until fragrant. Pour in the coconut milk and bring it to a simmer. Add the bell peppers, broccoli and snap peas and cook until tender.

In a separate pan, saute the zoodles for about 2 minutes. Spoon the vegetable curry over them, drizzle with the soy sauce and lime juice, and top with fresh basil.

Keeping the Zoodles From Going Soft

Cook them only briefly. About 2 minutes is right, and they keep some crunch while picking up the curry flavor. Longer than that and the dish turns watery. Serve right away, and if you are saving leftovers, keep the zoodles separate from the curry.

Adjust the flavor as you go. A bit more lime brightens the bowl and more soy sauce deepens the savory side, so taste before serving.

Ways to Change It

• Other noodles: spiralized sweet potatoes or carrots in place of zucchini for a touch of natural sweetness.
• More protein: cooked shrimp or chicken in the curry, or tofu.
• More heat: sliced jalapeños or red pepper flakes.
• Other vegetables: asparagus, cauliflower or spinach, depending on the season.
• Curry paste swap: red curry paste can replace green. Adjust the amount to your taste.

What to Serve With It

A crisp green salad with a light vinaigrette gives a cool contrast to the warm curry. Cauliflower rice is a low-carb side that soaks up the sauce. Roasted nuts on top add crunch, and basil or cilantro finishes the plate.

Time and Nutrition

Prep takes about 10 minutes, for spiralizing the zucchini and chopping the vegetables. Cooking takes 15 minutes. The total is 25 minutes.

A bowl has approximately 400 calories, 35 grams of fat (30 grams saturated), 12 grams of carbohydrates, 4 grams of fiber, 5 grams of sugar, 8 grams of protein and 800 milligrams of sodium.

FAQ

Is this dish vegetarian?

It is vegetarian-friendly. Use soy sauce or tamari and no fish sauce if you want to keep it completely plant-based.

How should leftovers be stored?

In an airtight container in the refrigerator for up to 3 days. Keep the zoodles separate from the curry so they do not turn soggy.

Can I meal prep it?

Yes. Cook the curry in advance and reheat it. Saute the zoodles fresh right before eating for the best texture.

What if there is no green curry paste?

Use red curry paste, or make your own with fresh herbs and spices. Adjust the amount to your spice preference.

Can I add protein?

Yes. Shrimp, chicken or tofu can go into the curry during cooking.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us