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You guys, I say this about a lot of my recipes but these Chicken Coconut Curry Noodles are full of SO. MUCH. FLAVOR! It took three recipe tests to get the flavors and sauciness just right for what I was looking for, and I still am not tired of it. The noodles soak up the coconut curry sauce and are so insanely slurp-able even as a non-soupy noodle dish. And the soft bites of potato and slight crunch of zucchini and red bell pepper? It adds the perfect amount of bite and additional texture. It’s hard to beat. I can’t believe this is low FODMAP, Paleo-Friendly AND Whole30! Let’s get into it.
What You’ll Need
Medium to Large Pot & Colander – For cooking & draining your noodles.
Large Frying Pan & Tongs – For cooking and assembling the curry.
About the Ingredients & FODMAP Content
The Spice Mixture
Low FODMAP Curry Powder – Beware of curry powders with high FODMAP ingredients, like garlic and onion. My go-to curry powder is the one by Morton & Bassett, which is available at many standard grocery stores.
Cumin & Garam Masala – I love the flavor of cumin, so even though most curry powders already have cumin, I added a little bit extra for additional flavor. I added garam masala as it adds a nice complexity to the final dish.
Cayenne Pepper – I add about 1/16 of a teaspoon for a tiny kick. If you like a heavy kick, add 1/8 of a teaspoon. Omit all together if you’re not a fan of heat.
Noodle Options
Gluten Free Sweet Potato Starch Noodles – These noodles are in many low FODMAP recipes online, but they actually have not been tested for FODMAP content. Although sweet potatoes are low FODMAP, it is unclear what quantity of these noodles are FODMAP-friendly. The process of turning them into noodles could alter the FODMAP content. Be wary if you’ve never had them before, and if you’re in the elimination phase of the low FODMAP diet. I order my sweet potato starch noodles off of Amazon, by the brand Chung Jung One.
No Sweet Potato Starch Noodles? – If you’re not grain free, rice noodles would be a great substitute. And if you’re using a different noodle, keep in mind that both sweet potato starch noodles and rice noodles absorb sauces well. I know this isn’t the case for some other grain free noodles, so that will drastically affect your final dish.
Remaining Ingredients
Garlic-Infused Olive Oil & Green Onion Tips – My favorite flavor bomb duo! There are no FODMAPs in the green portion of green onions. My favorite garlic-infused olive oil is the one by Garlic Gold, which I buy in bulk on Amazon. If you’re using another store-bought garlic-infused oil, make sure it is indeed FODMAP friendly as not all manufactured garlic oils are safe! More on that in this article by FODMAP Everyday.
Boneless, Skinless Chicken Thighs – I like to use boneless, skinless chicken thighs as they are more forgiving when overcooked compared to chicken breast. Feel free to substitute this with your protein of choice, keeping in mind it will be simmering for 10 minutes.
Yukon Gold Potato – If you’re a Paleo purist, feel free to omit the potato or sub out for an equal amount of sweet potato. I love Yukon Gold potatoes because of how creamy they are. It gets super soft and soaks up the curry flavor in the final dish. Feel free to use whatever type of potato you have on hand. There are no detectable FODMAPs in potatoes.
Red Bell Pepper & Zucchini – I like to use these vegetables commonly in my cooking as they’re some of my faves. Red bell pepper is low FODMAP in 2.65 ounce servings – zucchini in 2.29 servings, placing the amount included under the FODMAP threshold for a single serving. Feel free to substitute an equal amount of a different vegetable. This recipe is flexible!
Unsweetened Coconut Milk – Coconut milk adds the perfect amount of creaminess to the curry – absolutely necessary to make this dish saucy. If you’re using a new can, be sure to shake the can vigorously prior to opening as coconut milk tends to separate. You can also stir it with a fork to break up the solidified top layer. Coconut milk is low FODMAP in 1/4 cup servings, putting one serving of this dish perfectly under the FODMAP threshold to be safe.
Enjoy!
If you tried my Chicken Coconut Curry Noodles, drop me a comment to let me know how you like it! Or tag me on Instagram @thefodmapfactor. I love it when you guys try my creations, and I’d love to know if you enjoy them as much as I do! 🙂
Looking for a different kind of curry dish? Try my Thai Green Curry, or my Coconut Curry Chicken Soup. Looking for another sweet potato starch noodle dish? Try my Beef Sambal Noodles.
Chicken Coconut Curry Noodles – Low FODMAP, Paleo-Friendly, Whole30
Equipment
- Medium pot
- Colander
- Large frying pan
- Tongs
Ingredients
Spice Mixture
- 1½ teaspoons low FODMAP curry powder
- 1 teaspoon fine sea salt
- ¾ teaspoons cumin
- ½ teaspoon garam masala
- dash of cayenne pepper optional
- black pepper to taste
Other Ingredients
- 12-14 ounces sweet potato starch noodles or rice noodles if not Paleo or Whole30
- 1 tablespoon garlic-infused olive oil
- 1 pound boneless, skinless chicken thighs trimmed and cut into bite-sized pieces
- 1 small Yukon gold potato omit for strict Paleo
- 1/2 red bell pepper diced
- 1/2 zucchini diced
- 1/2 cup chopped green onion tips
- 1 cup full fat unsweetened coconut milk
Instructions
- Cook noodles in boiling, salted water according to package directions. Drain and set aside.
- Heat the garlic-infused olive oil in a large frying pan on medium-high heat. Once hot, evenly distribute chicken pieces across the pan and let brown on one side for 2-3 minutes. Flip chicken pieces and brown on the other side.
- Add red bell pepper, zucchini and potato. Stir ingredients in pan to cook vegetables slightly for 2-3 minutes.
- Add coconut milk and all spices, stirring to evenly distribute all ingredients. Bring mixture to a simmer, reducing heat if needed. Let simmer for 10 minutes or until potatoes are cooked through, stirring occasionally.
- Add green onion and noodles to pan. Use tongs to fold noodles and green onion into curry ingredients until thoroughly incorporated. Noodles will soak up the majority of curry sauce. Plate and top with cilantro. Serve immediately.
Notes
- If using store-bought garlic-infused oil that is not certified FODMAP-friendly, make sure to use a brand that doesn’t list “garlic oil,” “garlic essential oil,” “garlic essence,” “garlic flavoring,” “natural roasted garlic flavor,” or anything similar in the ingredients list. There’s no way to know whether these ingredients are low FODMAP. More on that in this article on FODMAP Everyday.
Julie Stegman says
These were delicious! So flavorful!
Cindy says
Thank you again, Julie, for trying the noodles! I’m so so happy you enjoyed them. And an EXTRA huge thank you for commenting and leaving a review. 🙂 That seriously means the world to me.