Fettuccine pasta in Khao soi curry
There are plenty of flavourful ingredients in this indulgent dish, yet it is low potassium and phosphate.
Chef
Ingredients
Chilli paste
3 teaspoons hot chilli powder
3 garlic cloves
1 shallot, finely chopped
1 tablespoon coriander stalk, chopped
1 tablespoon garam masala/curry powder
2 teaspoons chopped fresh lemongrass
Zest of 1 lime
2 teaspoons grated fresh ginger
½ teaspoon cumin seeds
½ teaspoon coriander seeds
Curry
200ml coconut cream
300g boneless chicken thighs, skin-on
300ml low-salt chicken stock
300g fettucine pasta
2 tablespoons vegetable oil
1 tablespoon fish sauce
150g carrot, thinly sliced
Juice of 3 limes
2 tablespoons sugar
Garnish
Spring onions, chopped diagonally
10g fresh coriander, chopped
100g beansprouts
½ a chilli, chopped (optional)
Juice of ½ a lime
Method
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Step 1
Pre-heat the oven to 180°C / 160°C fan / gas mark 4. In a pestle and mortar, bash all of the chilli paste ingredients together to form a paste (you could also use the end of a rolling pin and a bowl).
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Step 2
Remove the skin from each of the chicken thighs. On a baking tray, lay a sheet of greaseproof paper twice the size of the tray and then place the chicken skins on the sheet. Season with pepper and fold over the other half of the paper and place another baking tray on top, to keep them flat while they cook. Cook for around 30 minutes until crisp and golden brown. Leave to cool.
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Step 3
In a large frying pan, heat the vegetable oil and sauté the chilli paste on a medium heat for 5 minutes. Cut the chicken thighs into strips, then add the chicken to the pan and simmer for 10 minutes, stirring to ensure all the chicken is coated in the spices and cooks evenly. Add the coconut cream, chicken stock and carrots and simmer for another 10 minutes.
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Step 4
Add the fish sauce, lime juice and sugar a little at a time, tasting in between to ensure you achieve the flavour you like, but avoid using more of any of the ingredients than stated.
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Step 5
Boil a large, lidded pan of water and add the pasta. Simmer for 5–10 minutes (or as the packet instructions advise), then drain it. Add a teaspoon of oil so the pasta doesn’t stick together.
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Step 6
Serve the pasta into four bowls, topped with the Khao soi curry, and sprinkle the garnish ingredients over. Finally, place the crispy skin pieces on the side of the bowls.
Food facts
The pasta is the main source of carbohydrate in this recipe, and the value has been provided for those who have been trained in insulin adjustment.
This recipe is low in potassium, when following the quantities and serving sizes given, so is suitable for those advised to reduce potassium in their diet.
This recipe is also low in phosphate, however it does contain some phosphate, mainly provided by the chicken, therefore if you have been prescribed a phosphate binder, take as directed.
Do not wash raw meat. Washing meat under a tap can splash bacteria onto your hands, clothes, utensils and worktops. Washing raw meat, such as chicken, can spread harmful bacteria like campylobacter. Thorough cooking will kill any bacteria present.
Use a separate cutting board for raw chicken. Never place cooked food or fresh produce on a plate, cutting board, or other surface that previously held raw chicken. Wash cutting boards, utensils, dishes, and countertops with hot soapy water after preparing chicken and before you prepare the next item.
This recipe provides a source of protein, therefore suitable if advised to eat more protein, such as those having dialysis. If you have been advised to reduce your animal protein, then consider replacing the chicken with the options in the vegetarian and vegan section below.
Fettucine pasta may be more expensive than some other dried pastas, therefore choose a pasta that suits your budget.
Use a gluten-free pasta and a gluten-free reduced-salt chicken stock.
If you wish to make this vegetarian or vegan, you could consider replacing the chicken with 1-2 400g tin of drained chickpeas or lentils. Alternatively, you could use a 400-500g block of tofu. Also replace the reduced salt chicken stock with a vegetable alternative. This recipe is still low in potassium and phosphate with these changes.
This dish is high in fat, mainly provided by the crispy chicken skin and coconut cream. To lower the fat, consider omitting the chicken skin and reducing the quantity of coconut cream.
In addition, you could increase the fibre in this recipe by using a wholemeal pasta and serving with some boiled green vegetables, such as long stem broccoli or green beans e.g. 50g per portion.
Once cooked and cooled, this recipe can be stored in an airtight container in the fridge and reheated for the following day.
If you have been advised to reduce your fluids, then the coconut cream and stock used to make the sauce may need to be included in your fluid allowance.