Thai Red Curry with Sweet Potato Noodles

This recipe is super simple and can be made in under 30 minutes. It’s a one-pot meal loaded with good protein from tofu/chicken and deeply nutritious veggies like kale and sweet potato. It’s versatile so you can switch out any veggies that you like.

Thai Red Curry with Sweet Potato Noodles

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings: 2 people

Course: Main Dish

Ingredients Method

Ingredients

  

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• 1 tbsp grass fed butter or coconut oil
• 1 lb organic spouted firm tofu or pastured chicken
• 1 red pepper sliced into thin 2 inch strips
• 2-3 cloves garlic minced or crushed
• 1 tbsp ginger finely grated
• 3-4 tbsp red curry paste I use Thai Kitchen
• 1 can full fat organic coconut milk
• 1/2 cup water or bone broth
• 1/2 tsp unrefined salt
• 2 cups kale ribs removed, thinly sliced
• 1-2 sweet potatoes spiralized into noodles
• 1 tbsp fresh lime juice
• fresh basil chopped for garnish

Method

 

1. Heat the butter in a large skillet with deep sides over medium heat.
2. Add the tofu or chicken pieces and cook for 4-5 minutes, until no longer pink on the outside.
3. Add garlic, ginger and red peppers. Cook for 3 minutes until peppers begin to soften.
4. Add red curry paste and cook another minute, stirring often.
5. Add coconut milk, broth, salt, kale and sweet potato noodles. Cook until noodles are soft but not breaking apart.
6. Add lime juice and adjust for salt. Serve immediately with basil on top.

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