Thai Chicken Curry

Thai Chicken Curry


This is an easy Thai Chicken Curry dish that is spicy, savory and sweet.  It really hits all the senses.   The coconut milk along with the sweet potatoes offset the spice of the curry and the chilis. This is one of my client’s favorite dishes and is requested over and over again.  Nutritious and delicious!!!



3 Tbs yellow curry powder

1/2 tsp salt

1 1/2 – 2 pounds chicken breasts sliced in 1″ pieces on the bias and pounded out a little between waxed paper 

2 tablespoons coconut oil

1 tablespoon chopped shallot

2 teaspoons minced garlic

1-2 whole thai chilis, chilis paste or red pepper flakes

3 tablespoons fish sauce

1 packet Stevia or Truvia (equal to 1 tablespoon sugar)

2 lemongrass stalks, cut into 3-inch pieces and bruised with the flat side of a knife

1 (1 1/2-inch) piece ginger, peeled and grated

1 1/2 cups low-sodium chicken broth

3 carrots, peeled, cut on the diagonal 1″ pieces

1 can unsweetened coconut milk

1/2 tsp coconut aminos

1 yellow onion cut into slices

1 large sweet potato or 1- 1 1/2 pounds, peeled and cut into 1 inch cubes

NUTRITIONAL CONTENT PER CUP; Calories 391; Fat 17G; Carbohydrates 32G; Protein 20G