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Low Carb Thai Red Curry

Servings: 4

Ingredients

  • 2 Tbsps unrefined coconut oil divided
  • 1 1/2 lbs chicken breast chopped into 1 1/4 inch long strips
  • 1 large sweet onion sliced
  • 2 large red peppers sliced into thin 2 inch strips
  • 3 cloves fresh garlic minced or pressed
  • 2 Tbsps finely grated fresh ginger
  • 1 tsp chili powder
  • 2 Tbsps red curry paste
  • 1 15oz. can of full fat unsweetened coconut milk
  • 1/2 cup chicken broth
  • 1/2 tsp sea salt
  • 2 large sweet potatoes or yams peeled and spiralized into noodles
  • 1 fresh lime juiced and zested
  • lime wedges and fresh chopped cilantro to serve

Instructions

  • Peel your sweet potatoes. Trim any bad spots. Next, cut off both ends of potatoes so they are nice and flat.
  • Use a tabletop or a hand spiralizer to cut your sweet potatoes into thin noodles.
  • In a large skillet over medium-high heat, add in HALF of the coconut oil.
  • Add chicken pieces, sprinkle with chili powder, sea salt and pepper, and cook stirring occasionally for 5 minutes until evenly golden brown and cooked through. Set aside on a plate and cover with a lid to keep the chicken warm.
  • In the same preheated skillet, add remaining coconut oil. Sauté onions, peppers, garlic and ginger for 3 minutes, or until veggies soften.
  • Pour in the coconut milk and broth, add curry paste and stir well until thoroughly combined.
  • Cook for 2-3 minutes until mixture starts to bubble. Once the sauce is simmering, then add the sweet potato noodles.
  • Reduce heat to low and let it simmer, stirring occasionally, for 6-8 minutes or until sauce thickens and noodles are done to your liking.
  • Return the chicken to the pan and toss it in the sauce, continue to cook for a couple of minutes more, until everything is hot and bubbly.
  • Remove from the heat, stir in lime juice + lime zest and garnish with fresh cilantro.
  • Serve with lime wedges and enjoy!
  • Store leftovers in the fridge in sealed containers for 3-4 days.