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.
Cooking Tips:
- 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.
Thai Red Curry with Sweet Potato Noodles
- Yield: 3-4 servings 1x
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
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!
Click HERE to PIN THIS!
As an Amazon Associate I earn from qualifying purchases.
Hey Katja! Now that I finally got around to getting myself some red curry paste, I have been able to explore these flavours a bit and it’s been a nice change! In other Thai recipes, I’ve found they use Thai Basil quite a bit which has a unique fresh pungent flavour compared to the classic Italian Basil. Which Basil do you use to garnish this recipe?
HI, Bonnie! I LOVE Thai basil and definitely use it if I have it. I have grown it in my garden before. I mostly use regular basil because it’s what I have on hand. 🙂
This is so beautiful! We are huge curry fans in my home. I love the addition of the sweet potato noodles! This is such a fantastic idea!
Oh yessss! I am totally making this this week! Thank you! Looks so good! My kids love curry too!
Hope your kids love it like mine do!
Thai curry with sweet potato noodles sounds really yummy. I have Thai food cravings, so this is on my list and book-marked. Can’t wait to try it!
Yay! I hope you love it!
sweet potato noodles are LIFE! and the combo with spicy curry, perfect!
Yes, sweet potato noodles are the bomb!
This looks wonderful, Katja! I love all curries but especially the red curry. The sweet potato noodles is such a simple but great idea, and I assume the sweetness of the potato works well with the curry sauce as well. I’ll have to give this a go next time I make a curry.
My husband has been asking that we make some Thai dishes, so this one will be a great one to make! He will be so excited! 🙂
Hope you guys love it! 🙂
I love curry especially Thai red curry. Sweet potato noodles are a very nice touch. So yum !
Oh man this looks incredible! I think I need to break out my sprializer since it’s been too long anyway and put this on next week’s menu 🙂
This is such a delicious-looking bowl of goodness! I love Thai red curry and imagine it’s perfect with the sweet potatoes.
I love one pot meals and this looks so delicious! A fun way to get in lots of veggies 🙂
Oh wow! Those sweet potato noodles look on point and I’m sure are a magical flavor combo with curry!
Obsessed with Thai red curry right now, I’ve been making it so much! I’ve never added sweet potato noodles though, such a great idea!
Made this last night and it was SO good. I absolutely love curry and I am happy to find a Whole 30 recipe so I can continue eating it! Thanks!
Yay! I’m so glad that you loved it. 🙂
I’ve made this dish several times and everyone has loved it. Thanks for helping me discover another great use for my spiral slicer. The sweet potato noodles are great!
Yay! I love hearing that. I make a variation of this meal often. It’s super versatile. I love my spiralizer.
Can shrimp or fish be Substituted for the chicken?
Yes, you can totally sub fish or shrimp in this recipe. Shrimp sounds so yummy with red curry. 🙂