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Healthy Thai Green Curry with Chicken and Sweet Potato Recipe

Written By Jason Kieffer • 2 min read

One of my favorite genres of cuisine, this healthy Thai Green Curry is a light version of a Thai classic that has been PFC approved by our campers! Perfect for the fall, this comfort food recipe is packed with amazing ingredients that are healthy for you! Some may question the fat content with chicken thighs but surprisingly the chicken thigh is not that much higher in fat than the white chicken breast and it is so much more flavorful and more moist than the breast. And of course, helps the dish become high in protein to make it a balanced meal. The recipe brings in the sweet potato which has such a sweet flavor naturally and is much higher in Vitamin A an Potassium than the regular potato. The light coconut milk is full of healthy fats that help lower the bad LDL cholesterol and helps to improve the good HDL cholesterol. This dish is also diabetic-friendly, using just a little coconut sugar which has nutrients still in tact, lower on the glycemic index than regular table sugar and has incredible flavor.

Try the recipe at home and let us know what you think!


Healthy Thai Green Curry with Chicken and Sweet Potato Recipe
Serves 4 / Serving Size: 2 Cups

1 Lb. Chicken Boneless Skinless Chicken Thighs, Diced
1/2 C. Celery, Medium Diced
1/2 C. Red Pepper, Medium Diced
1/2 C. Carrots, Sliced
1/2 C. Onion, Medium, Diced
1 C. Sweet Potato, Diced
1 T. Ginger, Chopped
1. Tsp. Garlic, Chopped
1 T. Green Curry Paste
1 T. Fish Sauce
2 C. Chicken Stock
1 C. Lite Coconut Milk
1 T. Coconut Sugar
1 T. Coconut Oil
1 C. Spinach
1/4 C. Basil
1/4 C. Cilantro
1/2 C. Brown Rice & Quinoa Blend (Seeds of Change brand)


– In a medium sauce pot on high heat, sauté chicken, celery, onions, carrots, and sweet potatoes together in the coconut oil for approximately 5-7 minutes.
-Add the green curry and ginger to the pot and deglaze with chicken stock and fish sauce together.
Lower the heat and add the coconut milk and coconut sugar. Simmer for 15 minutes and add the red pepper and *corn starch slurry.
Adjust the consistency by adding more or less water and fold in spinach, basil, and cilantro.

*Cornstarch Slurry
Dissolve 1 tbsp of cornstarch with 2 tbsp. of cold water and add this mixture to the curry to thicken.

Warm Brown Rice and Quinoa Blend as suggested on package

Garnish with Bean Sprouts, Cilantro and Lime



Cals: 328
Fat: 13g
Carb: 34g
Pro: 27g

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