Name: Thai Red Curry with Sweet Potato Noodles
Ingredients: 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

Ingredients

Scale

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

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Instructions

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!