Coconut Curry with Spiralized Sweet Potato Noodles & Chicken

Coconut Curry with Spiralized Sweet Potato Noodles & Chicken

Adapted from inspiralized.com

INGREDIENTS:

• 1 tablespoon coconut oil
• 2 cloves garlic, minced
• 1 teaspoon peeled ginger, minced
• 2 tablespoons red curry paste
• 11/2 tablespoons yellow curry powder
• 1 cup small cauliflower florets
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 handful of snow peas
• 2 cups of Pacific Organic Coconut Non-Dairy Beverage Unsweetened
• 1/2 cup Pacific Organic Simply Stock Chicken
• 3 sweet potatoes (300g), peeled, spiralized into long thin julienne strips
• 11/2 tablespoon roughly chopped cilantro
• Sea salt and black pepper to taste

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

INSTRUCTIONS: 

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.