Thai Lemongrass Coconut Keto Curry Noodles with Chili Oil Crunch – Creamy, Zesty, and Low-Carb Comfort

This bowl brings the cozy warmth of coconut curry together with the bright snap of lemongrass and the satisfying heat of chili oil. It’s rich, silky, and layered with flavor, yet light enough to keep you feeling energized. The best part?

It’s keto-friendly without tasting like a compromise. Think slurpable noodles, velvety sauce, and a crunchy chili topping that ties everything together. It’s weeknight-simple but worthy of repeating for guests.

What Makes This Special

• Bold, balanced flavors: Creamy coconut, citrusy lemongrass, fresh lime, and a gentle kick from chili oil create a full, restaurant-style experience.
• Keto without sacrifice: Shirataki or zucchini noodles deliver that noodle feel while keeping carbs low and satisfaction high.
• Quick and flexible: Ready in about 30 minutes, with easy swaps for proteins and veggies.
• Crunch factor: Chili oil crunch adds texture and a savory punch that makes every bite exciting.
• Make-ahead friendly: The curry base keeps well, so you can assemble bowls fresh when you’re ready to eat.

Ingredients

• For the curry noodles:
• 12–16 oz shirataki noodles (or 4 medium zucchini, spiralized)
• 1 tbsp avocado oil or coconut oil
• 1 stalk lemongrass, tender inner part finely minced (or 1 tbsp lemongrass paste)
• 1 small onion or 2 shallots, finely chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2–3 tsp Thai red curry paste (adjust to heat preference; check labels for sugar)
• 1 can (13.5 oz) full-fat coconut milk
• 1 cup chicken or vegetable broth (low-sodium)
• 1 tbsp fish sauce (or coconut aminos for a less briny option)
• 1 tsp lime zest + 1–2 tbsp fresh lime juice
• 1 cup sliced bell peppers or snap peas (optional, for color and crunch)
• 8–12 oz cooked protein: shrimp, chicken thigh, tofu, or tempeh (optional)
• Salt and pepper to taste
• For the chili oil crunch:
• 1/3 cup neutral oil (avocado, light olive, or grapeseed)
• 2 tbsp red pepper flakes (or a mix of flakes and chili crisp for texture)
• 1 tsp sesame seeds
• 1 tbsp finely minced shallot
• 1 small clove garlic, minced
• Pinch of salt and a tiny pinch of sweetener (optional, keto-friendly)
• For garnish:
• Fresh cilantro and Thai basil
• Sliced scallions
• Lime wedges
• Crushed roasted peanuts or toasted coconut flakes (optional)

Step-by-Step Instructions

1. Prep the noodles. If using shirataki, drain and rinse well under cold water for 1 minute.

   Dry in a skillet over medium heat for 3–4 minutes to remove excess moisture and odor. If using zucchini noodles, salt lightly and pat dry after 10 minutes to prevent a watery sauce.

2. Make the chili oil crunch. Warm the oil in a small pan over low heat. Add shallot and garlic; cook gently until fragrant and barely golden.

   Remove from heat, stir in red pepper flakes, sesame seeds, salt, and a tiny pinch of sweetener if using. Let sit to infuse. It should be spoonable, not greasy.

3. Sauté aromatics. In a wide skillet or pot, heat avocado oil over medium.

   Add onion/shallots and cook 3–4 minutes until softened. Stir in lemongrass, garlic, and ginger; cook 1–2 minutes until fragrant.

4. Build the curry base. Add Thai red curry paste and cook 30–60 seconds to bloom the spices. Pour in coconut milk and broth.

   Stir in fish sauce. Simmer gently for 5–7 minutes to thicken slightly.

5. Add veggies and protein. If using bell peppers or snap peas, add them now and cook until crisp-tender, about 2–3 minutes. Fold in cooked shrimp, shredded chicken, tofu, or tempeh to warm through.
6. Finish with lime. Stir in lime zest and juice.

   Taste and adjust salt, fish sauce, or lime as needed. You want creamy, savory, and bright all at once.

7. Combine with noodles. Add the prepared shirataki or zucchini noodles to the pan. Toss gently over low heat for 1–2 minutes until well coated and warmed.
8. Serve and top. Divide into bowls.

   Spoon over a generous drizzle of chili oil crunch. Add cilantro, Thai basil, scallions, and any optional crunchy toppings. Serve with lime wedges.

Storage Instructions

• Curry base: Store the sauce with veggies and protein (without noodles) in an airtight container for up to 4 days in the fridge.
• Noodles: Keep shirataki noodles separately, drained and refrigerated, for up to 3 days.

  Zucchini noodles are best used within 24 hours.

• Chili oil crunch: Keeps in a sealed jar in the fridge for 2–3 weeks. Stir before using.
• Reheating: Warm the curry gently on the stovetop, then add noodles right before serving to keep texture intact.

Why This is Good for You

• Low-carb satisfaction: Shirataki or zucchini noodles keep net carbs low while still feeling like a generous bowl of comfort.
• Healthy fats: Full-fat coconut milk provides satiating fats that support steady energy and fullness on a keto plan.
• Anti-inflammatory aromatics: Lemongrass, ginger, and garlic bring antioxidant and digestive-supportive benefits.
• Protein-friendly: Add your choice of protein to boost satiety and support recovery.
• Customizable heat and sodium: You control the spice level and saltiness, making it adaptable to your needs.

Common Mistakes to Avoid

• Not drying shirataki or zoodles: Excess moisture dilutes the sauce. Dry noodles in a pan or pat zoodles dry.
• Overcooking the curry paste: Bloom it briefly; burnt paste turns bitter and overwhelms the dish.
• Boiling the coconut milk hard: Keep it to a gentle simmer to maintain a silky texture.
• Adding lime too early: Acid can dull with long cooking.

  Stir it in at the end for brightness.

• Heavy-handed chili oil: Start with a spoonful and add more to taste. You can always add heat, but you can’t take it away.

Alternatives

• Noodle swaps: Try kelp noodles, spaghetti squash, or cabbage ribbons for different textures.
• Protein options: Use salmon, pork, ground turkey, or soft-boiled eggs. For plant-based, tofu, tempeh, or edamame work well.
• Curry variations: Swap red curry paste for green curry paste or a mild yellow curry if you prefer less heat.
• Dairy-free creaminess: Stick with coconut milk, or blend a bit of coconut cream for extra richness.
• Nut-free crunch: Replace peanuts with toasted pumpkin seeds, sunflower seeds, or coconut flakes.

FAQ

Is this recipe strictly keto?

Yes, when made with shirataki noodles and sugar-free curry paste, it fits a keto approach.

Keep an eye on fish sauce and broth labels to avoid added sugars.

Can I make it less spicy?

Absolutely. Use 1–2 teaspoons of red curry paste and a mild chili oil, or skip the chili oil and add a drizzle of sesame oil for aroma without heat.

What if I can’t find lemongrass?

Use lemongrass paste or add a strip of lime zest and a squeeze of lime for a similar citrusy lift. A splash of lemongrass tea concentrate can also help.

How do I avoid the shirataki noodle smell?

Rinse thoroughly, then dry-sauté in a skillet for a few minutes.

This step removes excess moisture and neutralizes any residual odor.

Can I meal prep this?

Yes. Make the curry base and chili oil ahead. Store noodles separately and combine just before serving so the texture stays fresh.

What vegetables work best?

Crisp-tender options like bell peppers, snap peas, baby bok choy, or spinach are great.

Keep cooking time short to maintain color and crunch.

Can I freeze it?

Freeze the curry base without noodles for up to 2 months. Thaw overnight in the fridge and add fresh noodles when reheating.

In Conclusion

Thai Lemongrass Coconut Keto Curry Noodles with Chili Oil Crunch bring together comfort and freshness in one satisfying bowl. It’s quick, adaptable, and packed with layered flavors that feel special without being fussy.

Keep the curry base and chili oil on hand, and you’re just minutes away from a cozy, low-carb dinner any night of the week.