Paleo Thai Coconut Curry. (Gluten/ Grain/ Dairy/ Egg Free)

Have I ever mentioned how much I love thai food? I think I like it just as much as Chinese food. You cant go wrong using ingredients like basil, ginger and garlic. In this recipe I combine curry; a creamy, spicy sauce with the sweetness of sweet potatoes!  Seriously a treat!

 I have you use two pans so that while the sweet potatoes are cooking you can get the rest of the ingredients going. This makes for a quick and easy weeknight meal. You might even have your family believing you slaved over a hot stove all night! That might even convince someone to take care of those dishes for you!!

PS. I use a Padern0 Spiralizer to make my sweet potato noodles, and use the smallest blade!

 photo (4)

Thai Coconut Chicken Curry


  • 1 TBSP Coconut Oil
  • 3-4 Chicken Thighs, chopped into bite size pieces
  • 1 Small Onion, sliced
  • 1 Red Pepper, chopped
  • Salt to taste
  • Pepper to taste
  • Sauce
  • 1 TBSP Coconut Oil
  • 2-3 Garlic Cloves, minced
  • 2 tsp Ginger, fresh, and grated
  • 1/2-3/4 tsp Salt
  • 1 TBSP Curry Powder
  • 1 Can Coconut Cream (or Heavy Cream)
  • 1/2 tsp Starch (Tapioca, Potato or Arrowroot)
  • 3 Sweet Potatoes, Spiralized
  • 1 tsp Lime juice
  • Cashews (Optional)


  1. Being by making the sauce, mince garlic, peel and chop ginger.
  2. Heat up 1 TBSP of coconut oil over medium-low heat, and add in garlic, ginger, salt and curry powder; Cook for 30 seconds.
  3. Mix in Coconut cream or cream of choice. Bring to a simmer and add in starch; let sauce thicken slightly.
  4. While sauce simmers, spiralize sweet potato, and then add to the sauce.
  5. As the the sweet potato cooks, heat a separate pan with 1 TBSP of coconut oil over medium heat.
  6. Cut chicken thighs into bite size pieces and season with salt and pepper.
  7. Add chicken to heated pan; cook until almost cooked through.
  8. Add in onion; cook for 2 minutes.
  9. Add in Pepper and for another 2 minutes.
  10. Pour chicken mixture into the pan with the sauce and mix with lime juice!


I haven't tried it but if you decide to use Lite Coconut Milk, you want to add about an extra tsp of starch to thicken the sauce.

Brittany Angell

4 comments | Leave your own

  1. Sheri Gray

    This recipe is delicious!! I’ve made it twice this week and I love it!

  2. MJ Halloran

    How do you ‘spiralize’ a sweet potato?

    1. Jan Brandvold

      MJ, it takes a device called a Spiralizer. Google that. I LOVE mine, and have a lot of fun with it. If you have a hand-held julienne tool, you can use that to make the longest pieces you can or use a vegetable peeler to make strips, but the Spiralizer is much easier, and more fun.

  3. Erika Giampaoli

    Do you have the nutritional information on this?

Leave a Reply


Hey Everyone!

Please bear with me, I'm almost ready to unveil the new Club Angell, so in the mean time, if you have any trouble, just hang tight, I'll have it up and running by Monday!

Thank you!