Thai Chicken Curry


1 lb boneless chicken thighs

½ teaspoon salt

Freshly ground black pepper

1 Tbsp coconut oil

1 small onion, chopped

1-2 Tbsp Thai curry paste (any color)

1 cup full-fat coconut milk

2 cups roasted sweet potato or squash

Mixed vegetables of choice

½ cup fresh basil, thinly sliced

2 Tbsp apple juice (optional)



  1. Cut chicken into medium-sized chunks, and season with salt and pepper.
  2. Heat a saucepan over medium heat, add coconut oil, and brown chicken. Set chicken aside.
  3. Add onion to the pan, and saute until translucent. Return the chicken to the pan, add curry to taste, and stir-fry until aromatic.
  4. Add coconut milk and vegetables, squash, and apple juice (if using).
  5. Place on high heat and bring to a boil. Reduce to medium-low and simmer for 1 minute.
  6. Add the basil and serve over zoodles or in a lettuce wrap. Enjoy!


Serves 4

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