Green Chicken Curry with Sweet Potatoes and Spinach
User Reviews
5
2 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
505 kcal
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Course
Main Course, Dinner
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Cuisine
Thai
Green Chicken Curry with Sweet Potatoes and Spinach
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Green Chicken Curry with Sweet Potatoes and Spinach is such an easy, flavor-packed, veggie-packed recipe! This version is dairy free, gluten free, and paleo/whole30 compliant.
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Ingredients
- 2 tablespoons coconut oil or neutral tasting oil, such as canola
- 1 yellow onion halved and thinly sliced, large
- 1 sweet potato peeled and cut into 1/2" cubes or smaller, medium
- 1 clove garlic minced
- 2 tablespoons ginger finely chopped (from about a 2" piece, fresh
- 15 oz. coconut milk full-fat unsweetened, canned
- 2 tablespoon green curry paste
- 1 tablespoon honey
- 2 chicken breast cut into 1/2" cubes (about 1 lb
- 2 cups spinach packed, fresh baby
- 1/4 cup cilantro roughly chopped, fresh
- 1/4 cup basil roughly chopped (Thai basil if you can get it, fresh
- kosher salt to taste
- lime juice juice of one lime
- basmati rice for serving, optional, cooked, extra, and wedges
- cilantro
- basil
- lime
Instructions
- In a large skillet or pot, heat the coconut oil (2 tablespoons) over medium-high heat. Add the onions. Cook until they've softened and are beginning to brown (about 3 minutes).
- Add the garlic and ginger. Stir to combine and sauté for about thirty seconds, or until garlic becomes fragrant.
- Shake the can of coconut milk very well before opening it. Pour in the coconut milk, stir, and bring to a simmer.
- Add the green curry paste (2 tablespoons) and honey (1 tablespoon). Stir until combined.
- Add the chicken and sweet potatoes. Cover and simmer on low until chicken is cooked and sweet potatoes are soft, about 15 minutes.
- Turn off heat. Stir in baby spinach, cilantro, and basil leaves until wilted.
- Season to taste with salt, if necessary. Add the lime juice and stir.
- Serve curry over cooked cooked rice garnished with extra cilantro, basil, and lime wedges, if desired.
Notes
- Make it paleo/whole30: Omit the honey for Whole30. Serve with cauliflower rice to make it grain-free.
- Make it vegetarian: Use tofu instead of chicken- I recommend searing or baking it and adding it at the very end after the sweet potatoes are cooked.
- Money saving tip: use chicken thighs instead of breasts.
- Time saving tip: use frozen prepared sweet potatoes instead of peeling and dicing yourself.
- Freeze it: This green chicken curry can be frozen in an airtight container for up to 6 months, alone or portioned out with the cooked rice.
- The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.
Nutrition Information
Show Details
Calories
505kcal
(25%)
Carbohydrates
21g
(7%)
Protein
28g
(56%)
Fat
36g
(55%)
Saturated Fat
29g
(145%)
Cholesterol
72mg
(24%)
Sodium
179mg
(7%)
Potassium
946mg
(20%)
Fiber
4g
(16%)
Sugar
11g
(22%)
Vitamin A
7380IU
(148%)
Vitamin C
12.8mg
(14%)
Calcium
67mg
(7%)
Iron
3.1mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 505 kcal
% Daily Value*
| Calories | 505kcal | 25% |
| Carbohydrates | 21g | 7% |
| Protein | 28g | 56% |
| Fat | 36g | 55% |
| Saturated Fat | 29g | 145% |
| Cholesterol | 72mg | 24% |
| Sodium | 179mg | 7% |
| Potassium | 946mg | 20% |
| Fiber | 4g | 16% |
| Sugar | 11g | 22% |
| Vitamin A | 7380IU | 148% |
| Vitamin C | 12.8mg | 14% |
| Calcium | 67mg | 7% |
| Iron | 3.1mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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