A spicy, comforting dish with a twist on noodles made with zucchini in the spiralizer!
You know I’m allllllllll about the curry. Give me Japanese curry or Indian curry and Thai curry. I just can’t get enough. It’s my comfort food that I’ll always go back to because I grew up on it. When I was little, my mom would make her weekly Japanese curry, rarely ever venturing off in other curry cuisines which meant I didn’t grow up to learn the vast varieties of curries. But now I’ve come to appreciate all the different spices making up curry dishes. I think my first taste of Indian curry was when my brother came back from living in India with my cousins. He was on a new kick of trying different flavors other than his regular mac ‘n’ cheese. I’d say this was a big step up from that! But don’t worry I’m not hating on the mac ‘n’ cheese.
One of the things I love about curry is how warming it makes you feel. On a cold winter day, you can feel it cleansing out your body and heating you right up! You also really can’t go wrong with how you make curry. There are so many vegetables you can add that go well with the sauce. Some people add golden potatoes for the base of the curry and like you’ll see in this recipe I mixed in sweet potatoes! Experimenting with fun aromatics like lemongrass and Thai basil will boost the flavor of the curry. You might not have those herbs on hand but I’d recommend picking some up the next time you are at the g overt store and then you’ll be inspired to make this curry dish. This recipe is one that’s pretty simple and easy to make and I usually always have these ingredients on hand. For the sauce, if I’m having Thai curry, I like to add coconut cream but if I don’t have it on hand coconut milk will also do.
One thing I’m working on is getting Kosta to love curry, maybe not as much as I do, but to a point that he can enjoy it with me! His taste buds aren’t used to the curry like I am so I’m slowly adding meals in. When we got married, I would go over to my parents house for lunch because I knew my mom had a pot of rice on and leftover curry in the fridge. I didn’t make a lot of curry since I would be the only one eating it! Even though I’m cooking it more, I still like to eat my mom’s leftover curry and it always seems better the next day!
You’ll find that you may enjoy this dish better throughout the week since the flavors will kick in a little more! When I lived in Thailand for a few months, we ate rice and a very hot and spicy chili paste. This was the kind of spice I was not used to. But after a while I learned to eat it and almost craved that tongue numbing spice! Kosta says it’s like when you eat a bag of flaming hot Cheetos…but I tell him that it’s nothing in comparison.
Thai Curry Chicken & Sweet Potato with Zoodles
- 2 chicken breast
- 1 large zucchini
- 1 large sweet potato
- 1 yellow onion
- 4 garlic cloves
- 1 can coconut cream
- 1 cup chicken broth
- 2 tbsp panang curry paste
- 2 tbsp coconut oil
- sea salt & cracked pepper
- 1/4 cup green onions for topping
Slice onions length wise and chop garlic cloves. Dice sweet potato (you can leave the skin on or take it off) in cubes.
Heat about 2 tbsp coconut oil in a sauté pan over medium heat. Add curry paste while constantly stirring and mix in garlic cloves sautéing about 1-2 minutes being careful not to burn!
Move the curry and garlic mixture to the side of the pan, add more coconut oil and sauté onion for 1-2 minutes on medium heat.
Add the chicken to the same pan and season with salt and pepper. Cook for 1 minute then add half the can of coconut cream, chicken broth and continue cooking the meat throughout (about 5 minutes).
Once the chicken is cooked add the sweet potatoes and the rest of the coconut cream and cover the pan with a lid. Cook on medium heat until potatoes are soft (about 5 minutes).
While the curry is continuing to cook, spiralize the zucchini. Chop up green onions (I use my kitchen scissors!).
Dish up each plate with zoodles and add the curry on top with green onions!
Notes: If you decide to use coconut milk instead of coconut cream, the curry will be thinner, but you can adjust the amount of chicken broth you add. Maybe add bouillon paste to get the desired flavor instead of liquid broth and then adding 1/2 cup of water.