Thai Sweet Potato Chicken Curry
A delightful dinner recipe, this thai sweet potato chicken curry is simple and filling! Paleo, Whole30, dairy-free.
Servings: 4 people
Calories: 379kcal
Ingredients
- 1 lb chicken, cubed
- 1 medium onion, diced
- 1/2 cup pure pumpkin
- 2 medium sweet potatoes, cubed
- 1 13.9 oz can coconut milk
- 2 tablespoons red curry paste
- 12 oz spinach
- cilantro, to taste
- peanuts, to taste omit for Whole30/Paleo
Instructions
- To a large pot, add chicken and onion with a bit of coconut or olive oil. Cook until chicken is no longer pink and onions are softened.
- Add in pumpkin, sweet potatoes, coconut milk and curry paste. Stir to combine. Simmer until sweet potatoes are done, approximately 15-20 minutes.
- Alternatively, you can cook in an instant pot. Pressure cook on high for 10 minutes. Allow to naturally vent for 2 minutes, then switch to manual vent mode. Remove lid once pressure is released.
- Add in spinach and stir until wilted. Spoon into bowls and serve with rice, peanuts and cilantro.
- Store leftovers in an air-tight container for 2-3 days.
Notes
Nutrition Facts (per serving, recipe makes 4 servings): 379 calories, 18 g fat, 26 g total carbs, 30 g protein