Thai Curry Chicken Pasta is Keto, Paleo, and Gluten Free!

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Spice things up with this mouth-watering Thai Curry Chicken Pasta dish! It is the perfect blend of savory and spicy flavors

I received samples from Kevin’s Natural Foods to create this recipe for their contest. All opinions are my own. Thank you for supporting the brands that support A Kitchen Hoor’s Adventures.

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Y’all I totally devoured this recipe. I know I’ve said that before and I’ve meant it.  But this one really satisfied my curry craving on a whole new level. This prepared Thai Coconut Curry Chicken is so good. Like, I wanted to lick the pouch the sauce came in good. I have no shame.

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I’ve made Thai coconut turkey meatballs and talked about where curry came from in that post. Those meatballs need to be on the menu again. And soon. They were so delicious. The Thai coconut sauce from Kevin’s Natural Foods is so rich and delicious. Like, it’s silk in your mouth it’s so creamy. And has so much curry flavor. And if you know me at all you know I love me some curry.

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How is this Thai Curry Chicken Pasta paleo, keto, and gluten-free? 

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I know. You’re stuck on the pasta part of the recipe. Well, I researched all of these diets before I sat down and decided on what to make with this sauce. When I got to paleo, I was sort of stuck. I didn’t want to make another cauliflower rice bowl. And you can’t have beans with that anyway. For some reason bowls need beans in my head.

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I thought those shirataki noodles would be good for the recipe. But the more I read about them the less I wanted to try to use them. I didn’t want to go down the veggie noodle path. They’re usually curly and I really wanted these to be like regular noodles. Like rice noodles are.

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Then I found hearts of palm noodles. Yes, technically they’re veggie noodles, but they’re not. They look just like regular noodles, but they don’t taste like them. Hearts of palm noodles have a clean slate. I mean, they taste like hearts of palm, but not as strong as those whole ones in the can.

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What are hearts of palm?

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It’s basically the heart of certain palm trees. I say certain palm trees because of the nature that some palm trees reproduce. Hearts of palm are the inner core and growing bud of the tree. Certain species grow in such a way that harvesting the heart can kill the tree. So, most producers only grow and harvest those trees that are clonal or multi-stemmed. To me, that means they produce several growing buds which means harvesting won’t kill them.

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Hearts of palm have a fresh flavor. They kind of taste like an artichoke heart but a very mild artichoke heart. They’re a little crunchy, but like crisp tender vegetables not like a raw carrot. And the noodles taste the same with the same texture. I was on the fence about them. And I even planned to not use them, but I jumped in with both feet and used them for this recipe.

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And I’m totally glad I did! Because these noodles picked up all the Thai coconut curry flavor. Like a sponge! They pulled in all that flavor. And the extra coconut milk I added to help coat the noodles helped, too. It added to the creaminess and allowed the noodles to soak up the sauce.

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What is in Thai Curry Chicken Pasta?

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There are 4 ingredients in this Thai Curry Chicken Pasta recipe. Yes. Just four. Well technically 5 if you count the green onion garnish. The main star is the Kevin’s Natural Foods Thai Coconut Curry Chicken. Then there’s the hearts of palm noodles. Feel free to swap out whatever noodles you want. Just make sure they’re cooked. There’s some coconut milk and a little bit of curry powder. That’s all. Just those 4 ingredients make this delicious dish.

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I cannot tell you how amazingly simple and completely delicious this chicken is. I forgot to take mine out of the freezer to thaw. So, I popped it in the microwave for a minute or 2 to thaw out. Since the chicken is already cooked, you just need to reheat it. That’s it. I like to brown mine a little, so I put the heat on high, added some oil, and then added the chicken to brown.

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When it gets to be a nice golden brown, that’s when I added the rest of the ingredients. Then it’s just a matter of a few minutes to heat everything up. So, package to table in under 15 minutes at the most. That’s including heating it up if you forget to take yours out of the freezer. Thai Curry Chicken Pasta is a quick meal that you don’t expect to taste as amazingly rich and delicious as it does. Don’t let the cooking time fool you. Kevin’s Natural Foods has done most of the work making the sauce and cooking the chicken.

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What does Thai Curry Chicken Pasta taste like?

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It’s so rich and full of curry flavor. I can’t say that enough. The coconut milk in the curry makes this Thai Curry Chicken Pasta taste like silk when you’re eating it. Just so creamy and delicious. The curry flavor is so satisfying. I really do crave curry, and this will be my new go to when I’m hankering for some. Especially since it cooks up in no time. Even on the business of nights you can make this meal.

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I thought the noodles would taste weird, but they don’t. When all was said and done, they didn’t taste like hearts of palm at all. They soaked up all the curry flavor and completely blended in with the chicken in this Thai Curry Chicken Pasta. And they look like regular noodles! They held up to all the cooking and tossing in the pan. And they slurped like regular noodles, too! I can’t imagine veggie noodles doing that.

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So, that’s how Thai Curry Chicken Pasta can be paleo, keto, and gluten-free. And with the help from Kevin’s Natural Foods that’s how it can be on your table in under 15 minutes. Imagine coming home after a long hard day at work and having this on your plate in no time at all. A rich and delicious meal that tastes like it’s from a restaurant but isn’t. Unless you call your kitchen chez moi!

More Cooking with Coconut Recipes:

 

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