Coconut Curry with Spiralized Sweet Potato Noodles & Chicken

We've Gone Coconuts

Coconut Curry with Spiralized Sweet Potato Noodles & Chicken
Adapted from
For chicken: (optional)
  • 2 chicken breasts, trimmed into two-inch slices
  • 1 tablespoon coconut oil
  • 1 teaspoon yellow curry
  • 1 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon coarsely chopped ginger
1. Melt coconut oil in a large saucepan over medium heat. Add in the garlic and ginger and cook for 30 seconds. Add in the curry paste and curry powder and stir to combine.
2. Add in the vegetables. Cook for 5 minutes, stirring frequently. Pour in the coconut beverage and broth and bring to a boil.
3. Meanwhile, mix together curry powder, sea salt and black pepper in a bowl. Sprinkle over sliced chicken. Heat coconut oil with ginger over medium heat. Add chicken and cook for eight minutes, flipping after four. (Check chicken to make sure it’s thoroughly cooked before removing from heat.)
4. Once the coconut/broth liquid boils, add in the sweet potato noodles. Cover, bring down to a simmer and let cook for 5-7 minutes or until sweet potato noodles are cooked to your consistency preference. Season with sea salt and pepper. When done, add in the cilantro, and chicken and toss.  Ladle into bowls to serve immediately.


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