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Low Carb Thai Red Curry
If you’re a curry lover, then you’re going to want to double up this recipe so that you have extras for meal prep throughout the week!
While this one is called “low carb” (it is lower compared to regular noodles) it should be called “Healthy Carb” since it’s made from a powerhouse complex carb source: the sweet potato.
Sweet potatoes, yams, quinoa, brown rice, and squash are COMPLEX carbohydrates, that our bodies use VERY well for sustainable energy.
If your current goal is weight loss and/or overall health, I strongly suggest that you mostly eat COMPLEX carbohydrates. (yams, sweet potatoes, squash, brown rice, quinoa, oatmeal, etc)
We use complex carbohydrates more efficiently.
Simple carbohydrates just do not fuel us the same way complex carbs do.
Complex carbs contain more nutrients than simple carbs. They’re higher in fiber and digest more slowly. This also makes them more filling, which means they’re excellent for weight loss, and weight control.
Complex carbohydrates are THE key to long-term health. They make it much easier to maintain a healthy weight and can even help guard against type 2 diabetes.
➡️ Rachel’s Tips:
Curry paste is a mixture of various dry spices, fresh herbs and peppers all combined in a food processor to make a thick spice paste.
This can be purchased at most grocery stores (usually in the Thai or Indian specialty foods), or even homemade.
- 2 Tbsps unrefined coconut oil, divided
- 1 1⁄2 lbs chicken breast, chopped into 1 1/4 inch long strips
- 1 large sweet onion, sliced
- 2 large red peppers, sliced into thin 2 inch strips
- 3 cloves fresh garlic, minced or pressed
- 2 Tbsps finely grated fresh ginger
- 1 tsp chili powder
- 2 Tbsps red curry paste
- 1 (15oz. ) can of full-fat unsweetened coconut milk
- 1/2 cup chicken broth
- 1⁄2 tsp sea salt
- 2 large sweet potatoes or yams, peeled and spiralized into noodles
- 1 fresh lime, juiced and zested
- lime wedges and fresh chopped cilantro, to serve
Peel your sweet potatoes. Trim any bad spots. Next, cut off both ends of potatoes so they are nice and flat.
Use a tabletop or a hand spiralizer to cut your sweet potatoes into thin noodles.
In a large skillet over medium-high heat, add in HALF of the coconut oil.
Add chicken pieces, sprinkle with chili powder, sea salt and pepper, and cook stirring occasionally for 5 minutes until evenly golden brown and cooked through. Set aside on a plate and cover with a lid to keep the chicken warm.
In the same preheated skillet, add remaining coconut oil. Sauté onions, peppers, garlic and ginger for 3 minutes, or until veggies soften.
Pour in the coconut milk and broth, add curry paste and stir well until thoroughly combined.
Cook for 2-3 minutes until mixture starts to bubble. Once the sauce is simmering, then add the sweet potato noodles.
Reduce heat to low and let it simmer, stirring occasionally, for 6-8 minutes or until sauce thickens and noodles are done to your liking.
Return the chicken to the pan and toss it in the sauce, continue to cook for a couple of minutes more, until everything is hot and bubbly.
Remove from the heat, stir in lime juice + lime zest and garnish with fresh cilantro.
Serve with lime wedges and enjoy!
Store leftovers in the fridge in sealed containers for 3-4 days.