This Red Curry Coconut Chicken dish is all of the above and just what I want on a cold-for-South-Florida night. (Think 52 degrees.)
It also fits in with the fairly new primal lifestyle my husband and I have been following. Using full fat ingredients, lean meats and lots of veggies. And cutting out pasta and rice has led us to the world of spiralizing, turning lots of those vegetables, like the sweet potatoes in this recipe, in to noodles. (For a spiralizing primer, check out Inspiralized.com.)
This recipe may seem complicated but it can be done in steps. I like to do some of my prep in that hour space between when the kids go to school and I go to work. So I cut up most of the ingredients ahead of time and put them in the fridge. (Better use of my time than surfing the Internet until it’s time to leave.)
This is a very flexible recipe.You can leave out an ingredient, like cauliflower, if your family is not a fan. Or add in more veggies like zucchini or peas. Leave out the chicken and it becomes a vegetarian meal.
The full name of this recipe should be Red Curry Coconut Chicken with Cauliflower, Red Pepper, and Spinach with Roasted Sweet Potatoes Noodles. But that’s way too long.
Red Curry Coconut Chicken with Sweet Potato Noodles
1 1/2 pounds of boneless, skinless chicken breasts cut in to cubes
2 sweet potatoes, peeled
1 head of cauliflower, cut in to florets
6-8 cloves of garlic minced
1 medium onion diced
1 red pepper thinly sliced
2 cups of spinach roughly chopped
1 1/2 cups of coconut milk (the full fat kind!)
2 – 3 tbsp of red curry paste
2 tbsp olive oil
2 tbsp coconut oil
Salt and pepper
Juice of 1 lime
Spicy Chili Crisp (or other spicy condiment)
Pre-heat your oven to 400.
1. Toss the cauliflower florets in 2 tbsp of olive oil and a sprinkling of salt and pepper. Lay out on a sheet pan and place in the oven. Let roast for 25 minutes, stirring half way through.
2. Spiralize your sweet potatoes using the thin spaghetti-like blade. Lay the noodles out on a sheet pan and place in the oven. Roast for 15 minutes, tossing half way through. (If you aren’t a spiralizer, then you can slice your potatoes in to thin rounds and then slice again to make strips. But you should really get a spiralizer!)
While the cauliflower and sweet potatoes are roasting, start your sauteing.
3. Season the chicken with salt and pepper and saute in 1 tbsp of the coconut oil over medium high heat until browned and almost cooked through. Remove from saute pan and place in a bowl.
4. Bring the heat down to medium, add another tbsp of coconut oil and add the onion and garlic to the same pan. Saute for 4-5 minutes. Add in the red pepper and saute for another 3 minutes.
5. Mix the red curry paste in the coconut milk so it dissolves and then pour the mixture in to the pan.
6. Add the chicken back in. And the chopped spinach. Let simmer for 10 minutes.
7. Add in the roasted cauliflower and sweet potatoes and gently stir. Taste and add salt if needed. Add in the lime juice and take off the heat after 5 minutes.
Serve immediately. Let everyone add spice to their own dish. And if you have any leftovers, consider yourself lucky. This dish tastes even better the next day.
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