Curry Sweet Potato Noodles packed with fresh veggies, coconut milk, sweet potato noodles, and chicken or tofu make a healthy dinner.
Curry Sweet Potato Noodles takes comfort to a whole new level with creamy red curry sauce, sweet potatoes noodles, fresh veggies, and chicken or tofu.
Normally curry is something I crave during cool months when there is almost nothing better than curling up on the couch with a warm bowl of spicy curry. Except of course curling up with that same bowl of curry and adding Netflix and wine. Next level comfort there.
For years when I lived down the street from the most amazing Thai restaurant, this was my go-to routine after a particularly stressful work week. I would pick up my favorite red curry with vegetables on my way home and binge on whatever Netflix series I was currently watching. The simple act of not having to cook combined with getting lost in some good TV was almost always enough to decompress and reset for the next week.
Last week after a particularly grueling week, this old routine came to mind and immediately all I wanted was red curry. Unfortunately there aren't that many good Thai restaurants near me so I decided to make my own, which is surprisingly easy and delicious. To keep things light and healthy, I opted to use sweet potato noodles and loaded mine with fresh veggies. The sweetness of the potatoes pairs perfectly with the spicy curry and creamy coconut milk. So good.
When making these Curry Sweet Potato Noodles, keep these things in mind:
- Originally I wasn't planning on adding chicken to these noodles but to make it a meal, I felt like it needed some protein. You could use chicken, shrimp, or tofu in the recipe or leave it out completely. If you decide to add shrimp, add it with the sweet potato noodles so they don't overcook.
- Lately I have been really loved the bagged Asian stir-fry vegetable mixes that they sell with the fresh produce in my grocery store. Not only does it save me lots of chopping time, it's usually more affordable than buying a bunch of different veggies. But if you have a lot of veggies on hand at home, feel free to use any combination you like. Some veggies to consider are zucchini, summer squash, eggplant, mushrooms, cabbage, spinach, and bok choy.
- Curry pastes vary greatly in their strength and flavor so be prepared to adjust it to fit your needs. Some people may find that one tablespoon is plenty while others may find they need 3-4 tablespoons to get the flavor they are seeking.
- If you don't have a spiralizer, you may be able to find sweet potato noodles with the fresh produce in your store. Many stores are beginning to carry them. If not, you can make this with chopped sweet potatoes. They just may take a little longer to cook.
Looking for more curry recipes:
- Slow Cooker Thai Curry Chicken Meatballs
- Red Curry Coconut Butternut Squash Soup
- Thai Red Coconut Curry with Chicken
- Red Curry Pork with Zucchini Noodles
- Ground Turkey and Spaghetti Squash Curry
- Tomato and Coconut Curry Chickpea Stew
- Find more healthy curry recipes
Here are some of the products and tools I used when preparing these Curry Sweet Potato Noodles
- Curry paste: I am lucky to live in a city with a large Thai population where I can buy the most delicious homemade Thai curry paste. However since that isn't an option for most, I have tried lots of different packaged versions. My favorite is this one by Maesri, which I find to be the most flavorful and is worth investing in if you make a lot of curries. I also like Mae Ploy curry paste and the Thai Kitchen curry paste. Most supermarkets carry the Thai Kitchen brand.
- Spiralizer: There are tons of spiralizers on the market but I swear by my KitchenAid spiralizer that attaches to my stand mixer. If you have a stand mixer, this is a great spiralizer. Another good option is the Inspiralizer or Paderno spiralizer for a full stand up version. For a hand held version, I have heard great things about this one and its less than $15.
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Curry Sweet Potato Noodles
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- 2 U sweet potatoes
- 1 tbsp coconut oil
- 1 U garlic clove, minced
- 1 tbsp ginger, minced
- 2 tbsp. red curry paste
- 1 lb. boneless skinless chicken thighs, chopped (or tofu, cubed for vegetarians)
- 3 cups Asian mixed vegetables
- 14 oz. canned light coconut milk (whole fat for Paleo, Whole30, low carb)
- 1 cup vegetable broth (more if you want more liquid in the final dish)
- Use a spiralizer to cut the sweet potatoes into noodles. If you don't have a spiralizer, you can cup the sweet potatoes into small chunks as well.
- Heat the coconut oil over medium high heat. Add the garlic and ginger and cook 1 minute until fragrant. Add the curry paste and cook 30 seconds.
- Add the chicken and cook for 3-4 minutes. Then add the vegetables and cook an additional 3 minutes. If you tofu, add it just as you would the chicken.
- Add the coconut milk and vegetable broth. Bring to a simmer and add the sweet potato noodles. Cover and cook for 6-8 minutes until noodles are tender.
- Serve with cilantro or basil and fresh lime juice.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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