• 4 skinned chicken thighs
  • 1 large sweet potato cut into bite-sized pieces
  • 2 cloves of minced garlic
  • 2 tablespoons of coconut oil
  • 1 can of coconut milk
  • 1 yellow onion cut in half moons
  • 2 tablespoons of thai red curry
  • 1 tablespoon of ground coriander
  • 1 tablespoon of chili flakes
  • 1 cup of peas and cubed carrots
  • 2/3 cup of chicken broth
  • salt & pepper
  • handful of fresh coriander chopped
  • 1 tablespoon of tomato paste


  • STEP 1
    In a wok, fry the curry and tomato paste in 1 tbsp of coconut oil for about 1-2 minutes on medium-high heat--stirring occasionally to break up any clumps. Add the sliced onion and fry for 3-4 minutes, followed by the garlic for an additional minute.
  • STEP 2
    Season the chicken thighs before placing them skin-side down, letting the paste coat the meat as it browns. Let the meat brown for 3-5 minutes. Then, place the sweet potato around the chicken thighs. Season the mixture well, adding the ground coriander and chili flakes. Mix to coat.
  • STEP 3
    Add the coconut milk and broth to the wok, bringing the curry to a boil. Lower the heat to a medium temperature and cover the pan, stirring occasionally.
  • STEP 4
    After about 30 minutes, remove the lid and add the peas and carrots, stirring well into the mix. Let the mixture simmer for another 5-7 minutes, tasting the sauce to determine if further seasoning is necessary.
  • STEP 5
    Remove from the heat and garnish the curry with fresh coriander.
  • STEP 6
    Optional: In a small frying pan, lightly fry sliced almonds in the remaining coconut oil and place them on top of the curry.
  • STEP 7
    Serve with basmati or jasmine rice.

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