Skip the take-out and make this versatile one pot meal for busy nights. Stopping by today to share a delicious, flavorful, and easy to make Thai Red Curry dish with chicken and sweet potato noodles.
Alright, who loves curries? I know I do. Growing up in Finland, I didn’t get exposed to too many exotic spices and herbs and have had to cultivate my love of certain flavors as an adult. But I do love me some Indian and Thai curries. The bummer is that many restaurants that serve these delicious curries don’t use the best ingredients and I can’t say that I feel very well after eating them.
So, why not make them at home? A while back I shared my homemade Chicken Curry with Zucchini Noodles that my family really loves. It’s an Indian-style curry that can be whipped up in less than 30 minutes. This week, I made a similar chicken curry using Thai red curry paste and sweet potato noodles.
I thought about whipping up my own red curry paste but really like the one that I get at the store. Using it makes this curry super easy to throw together. It’s a mixture of red chili pepper, garlic, lemongrass, galangal, salt, shallots, kafir lime and spices. It gives this dish an authentic Thai flavor. THIS is the red curry paste that I use.
The recipe for this Thai Red Curry is super simple and can be made in under 30 minutes. It’s a one pot meal that can be eaten on it’s own or served with cauliflower rice or plain basmati rice. It’s loaded with good protein from chicken and deeply nutritious veggies like kale and sweet potato. It’s versatile so you can switch out any veggies that you like.
- To make the sweet potato noodles, I use THIS 4 blade spiralizer and love it. If you don’t have a spiralizer, you can use a vegetable peeler to shave thin ribbons for noodles. You can also just chop the sweet potato up into small cubes and add in with the other veggies to cook.
- The recipe is pretty mild and family-friendly. Feel free to add some spice at the end if you like a little more heat.
- I recommend chopping the chicken into very small pieces to allow the flavors to really soak into each little piece. I use kitchen shears to do this. Much easier than using a knife.
- I love Thai red curries with fresh basil. Feel free to use cilantro as a garnish if that makes you happy.
- I don’t generally cook with fish sauce but if you happen to have it and like it in your Thai food, feel free to add a bit to your curry. THIS brand is minimally processed (first press and “extra virgin”) and made with just two ingredients: fresh caught wild black anchovies and sea salt.
- 1 tbsp butter, ghee, or coconut oil
- 1 and 1/2 lbs chicken, chopped into 1–2 inch pieces
- 1 red pepper, sliced into thin 2 inch strips
- 2–3 cloves of garlic, minced or crushed
- 1 tbsp finely grated ginger
- 2 tbsp red curry paste (I use THIS one)
- 1 can of full fat coconut milk (where to buy BPA free coconut milk)
- 1/2 cup water or bone broth (get recipe HERE)
- 1/2 tsp unrefined salt
- 2 cups of kale, ribs removed and thinly sliced (I used the Dino/Lacinato variety)
- one sweet potato, spiralized into noodles
- 1 tbsp of fresh lime juice
- Garnish: basil, red pepper flakes, your favorite hot sauce, lime wedges
- Heat 1 tablespoon of fat in a large skillet with deep sides over medium heat. Add the chicken pieces and cook for 4-5 minutes, until no longer pink on the outside.
- Add garlic, ginger, and sliced red peppers. Cook for 3 minutes until peppers begin to soften. Add red curry paste and cook another minute, stirring often.
- Add coconut milk and broth/water, salt, kale, and sweet potato noodles. Cook until sweet potato noodles are soft but not breaking apart.
- Add lime juice and adjust for salt. Serve immediately with fresh chopped basil on top. Enjoy!
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