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By Katja Heino 24 Comments
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Thai Red Curry with Sweet Potato Noodles

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Thai Red Curry with Sweet Potato Noodles | www.savorylotus.com

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.

Thai Red Curry with Sweet Potato Noodles  www.savorylotus.com

Thai Red Curry with Sweet Potato Noodles \ www.savorylotus.com

Thai Red Curry with Sweet Potato Noodles \ www.savorylotus.com

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 -- www.savorylotus.com

Thai Red Curry with Sweet Potato Noodles --- www.savorylotus.com

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Thai Red Curry with Sweet Potato Noodles | www.savorylotus.com

Thai Red Curry with Sweet Potato Noodles

★★★★★ 5 from 4 reviews
  • Author: Katja from Savory Lotus
  • Yield: 3-4 servings 1x
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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

Instructions

  1. 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.
  2. 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.
  3. Add coconut milk and broth/water, salt, kale, and sweet potato noodles. Cook until sweet potato noodles are soft but not breaking apart.
  4. Add lime juice and adjust for salt. Serve immediately with fresh chopped basil on top. Enjoy!

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Filed Under: Main Course, Whole30 Recipes Tagged With: chicken, curry, spiralizer, sweet poato, sweet potato noodles, thai red curry, vegetable noodles

Reader Interactions

Comments

  1. Bonnie says

    October 12, 2016 at 5:57 am

    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?

    Reply
    • Katja Heino says

      October 12, 2016 at 8:08 am

      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. 🙂

      Reply
  2. Emily @ Recipes to Nourish says

    January 2, 2017 at 10:50 am

    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!

    Reply
  3. Renee Kohley says

    January 2, 2017 at 10:52 am

    Oh yessss! I am totally making this this week! Thank you! Looks so good! My kids love curry too!

    ★★★★★

    Reply
    • Katja Heino says

      January 2, 2017 at 11:06 pm

      Hope your kids love it like mine do!

      Reply
  4. Stacey says

    January 2, 2017 at 11:36 am

    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!

    ★★★★★

    Reply
    • Katja Heino says

      January 2, 2017 at 11:06 pm

      Yay! I hope you love it!

      Reply
  5. cristina says

    January 2, 2017 at 5:09 pm

    sweet potato noodles are LIFE! and the combo with spicy curry, perfect!

    Reply
    • Katja Heino says

      January 2, 2017 at 11:04 pm

      Yes, sweet potato noodles are the bomb!

      Reply
  6. Irena says

    January 4, 2017 at 8:58 am

    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.

    Reply
  7. Michele @ Thriving On Paleo says

    January 4, 2017 at 4:32 pm

    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! 🙂

    Reply
    • Katja Heino says

      January 6, 2017 at 11:03 am

      Hope you guys love it! 🙂

      Reply
  8. ChihYu Smith says

    January 4, 2017 at 7:39 pm

    I love curry especially Thai red curry. Sweet potato noodles are a very nice touch. So yum !

    Reply
  9. Michele @ paleorunningmomma says

    January 5, 2017 at 12:49 pm

    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 🙂

    Reply
  10. Becky Winkler (A Calculated Whisk) says

    January 6, 2017 at 8:09 am

    This is such a delicious-looking bowl of goodness! I love Thai red curry and imagine it’s perfect with the sweet potatoes.

    Reply
  11. Jessica DeMay says

    January 6, 2017 at 7:00 pm

    I love one pot meals and this looks so delicious! A fun way to get in lots of veggies 🙂

    Reply
  12. Taesha says

    January 6, 2017 at 8:58 pm

    Oh wow! Those sweet potato noodles look on point and I’m sure are a magical flavor combo with curry!

    Reply
  13. Real Food with Dana says

    January 9, 2017 at 6:02 am

    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!

    Reply
  14. Teresa says

    August 8, 2017 at 7:31 am

    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!

    ★★★★★

    Reply
    • Katja Heino says

      August 9, 2017 at 10:59 am

      Yay! I’m so glad that you loved it. 🙂

      Reply
  15. Kelly says

    November 1, 2017 at 6:06 am

    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!

    ★★★★★

    Reply
    • Katja Heino says

      November 4, 2017 at 12:36 pm

      Yay! I love hearing that. I make a variation of this meal often. It’s super versatile. I love my spiralizer.

      Reply
  16. Donella Smith says

    April 9, 2018 at 10:03 pm

    Can shrimp or fish be Substituted for the chicken?

    Reply
    • Katja Heino says

      April 10, 2018 at 2:13 pm

      Yes, you can totally sub fish or shrimp in this recipe. Shrimp sounds so yummy with red curry. 🙂

      Reply

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Hi I’m Katja!

And this is how we do healthy in our family. Just REAL food. Simple. Easy. Gluten free. More about Savory Lotus

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👩‍🌾🪴👩‍🌾 celebrated ONE year of 👩‍🌾🪴👩‍🌾 celebrated ONE year of living in the mountains of NC by starting the process of putting down more roots • we made the HUGE leap from CA to NC last year and have been creating a new life with new businesses, new school, new friends, more time with family, some lonely days, missing community, lots of challenges + things to adjust to • asheville has been good to us in many ways • it’s incredibly beautiful with so much flowing water • grateful to be in such a lush, nature-filled place 

👩‍🌾🪴👩‍🌾 we are ready to settle into the land here a bit more • we’ve already planted 15 fruit trees and lots of berries • this weekend we started assembling the 8 garden beds we got from @vego_garden • looking forward to filling them with living soil to grow high vibe food 🥬🥦🥒🍅🫐 • we chose these non-toxic metal beds instead of wood hoping they will last longer • they seems super sturdy + we love the look • but holy hardware... lots of nuts + bolts 😆

👩‍🌾🪴👩‍🌾 here’s to deeper roots + growing more food with @alexeibcreative and our little human • looking forward to sharing more as we create a living food forest in our yard 🥦🥒🥬🍏🍐🍎🍉🫐🧅🥕🍠
👩‍🍳why i make my own crackers: bc most cra 👩‍🍳why i make my own crackers: bc most crackers are loaded with inflammatory seed oils (canola, sunflower, safflower, soy, etc) • these SAVORY SEED CRACKERS are made with just a few simple ingredients • so easy to make • gluten free, nut free, grain free  and vegan-friendly • they have just the right amount of crispy saltiness, which is why we eat crackers, isn’t it?

INGREDIENTS

* 1 cup sunflower seeds -preferably soaked and dehydrated (activated)
* 1/2 cup pumpkin seeds – preferably soaked and dehydrated (activated)
* 1/2 cup sesame seeds 
* 2 tbsp nutritional yeast 
* 3 tbsp melted ghee or coconut oil
* 2 tbsp coconut aminos OR gluten free tamari 
* OPTIONAL: coarse sea salt (or regular salt) for sprinkling 

INSTRUCTIONS
1. Preheat oven to 300’F.
2. Place sunflower and pumpkin seeds into food processor and process until you get a coarse flour-like consistency (about a minute or so).
3. Add remaining ingredients and pulse until well combined and mixture sticks together and begins to form a ball.
4. Press mixture into a firm ball and press down onto a surface lined with parchment paper.  Cover with a second piece of parchment paper and roll out to 1/4 inch (or thinner) depending on how thick you want your crackers.
5. Lift parchment paper and place onto large baking sheet. Score into desired sized crackers with sharp knife or pizza cutter. Sprinkle with coarse sea salt or regular salt, if desired. 
6. Bake for 18-22 minutes until desired crispiness. Use the sharp end of a spatula to separate crackers. Allow to cool completely before storing in air-tight glass jar. (If you like them EXTRA crispy, pop them back in the oven for a minute or 2 after you separate them.)
🧘🏽‍♀️ how are you investing in yoursel 🧘🏽‍♀️ how are you investing in yourself? • what are you doing DAILY to build your wellness bank, to create abundance, to fuel + nourish your body, to make yourself more resilient, to create peace in your mind? 

🧘🏽‍♀️ it’s the small daily habits that build a BIG healthy life • only you can show up for yourself this way • resist making excuses • lean into consistency • remember that you, just like plants + toddlers , thrive on rhythm + routine • pour into yourself just a little bit every day 💗
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