My boyfriend is finally departing on his epic 6 month back-packing adventure of Asia in exactly five days. We decided two years ago when he first mentioned this trip that I would meet up with him along the way for a few weeks in Thailand.

As a lover of Thai food, beaches and everything in the episode about Thailand from Anthony Bourdain’s Parts Unknown, it was an easy choice. Plus it’s a destination I’ve always thought would be amazing to experience but never in a million years imagined I’d actually get to.

a href=”http://www.fitshowgirl.com/wp-content/uploads/2016/12/coconut-cashew-curry-chicken-pinterest.jpg”>Coconut Cashew Chicken Curry over Sweet Potato Noodles - Gluten Free, Paleo

I have always loved Thai food, from my first experience at a completely out-of-place authentic Thai restaurant in my po-dunk college town of Muncie, Indiana. The restaurant was owned and operated by a Thai family who had migrated to the states years before I was born. For every dish on their menu, they asked you on a scale from 1-5 how hot you wanted it, but refused to make anything above a 3 if you hadn’t eaten there before. That first bite of sweat-inducing Drunken Noodles I had in that restaurant had me hooked on the delicious spices and flavor palate of Thai food.

Coconut Cashew Chicken Curry

I wanted and needed more of it in my life. The need has never gone away. 

These days even though I have to stray away from most of the Americanized noodle and stir fry dishes in Thai restaurants, 99.9% of Thai curries are still safe to eat with celiac disease. Praise be to the coconut milk and curry paste gods. 

Since the amount of time I have left to spend with my boyfriend is fleeting and he has ten-thousand and one things to get in order before he leaves I decided to make him one of my favorite recipes before he departs. A recipe I realized I haven’t made in years. How that’s even possible I couldn’t tell you but It seemed fitting that it’s a Thai Curry Recipe.

A coconut cashew chicken curry served over sweet potato noodles. I’ll admit the sweet potato noodles are a new addition to the recipe but add even more depth and flavor to the recipe than rice. Plus hey look gluten-free noodles! 

Coconut Cashew Chicken Curry over Sweet Potato Noodles

Coconut Cashew Chicken Curry over Sweet Potato Noodles
Yields 5
Easy, full of Flavor and just the right amount of heat. This Coconut Cashew Chicken Curry is loaded with veggies and served atop filling sweet potato noodles.
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Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Ingredients
  1. *Cashew Chicken Curry*
  2. 1lb of chicken cut into 1" pieces
  3. 2 tbsp coconut oil or olive oil
  4. 1 medium zucchini cut into 1/2" by 2" spears
  5. 1 red pepper seeded and sliced
  6. 1 cup of snow peas
  7. 3/4 cup of raw unsalted cashews
  8. half of a yellow onion, sliced
  9. 2 cloves of garlic finely diced
  10. 1" piece of ginger grated
  11. 2 tbsp red thai curry paste
  12. 1 can full fat coconut milk
  13. 1/2 cup of chicken broth
  14. *Sweet Potato Noodles*
  15. 2 tbls coconut oil or olive oil
  16. 2 medium - large sweet potatoes, peeled and spiralized
  17. 1 cup of bean sprouts
  18. 1/4 cup chicken broth
Instructions
  1. *Cashew Chicken Curry*
  2. In large pot or wok, heat 1tbsp of olive oil and cook chicken until no longer pink, about 3 minutes, transfer cooked chicken to a plate
  3. Add remaining tbsp of olive oil to wok and add in onion, zucchini, bell pepper and snow peas
  4. Cook veggies until they start to brown on edges but are still crisp about 6-8 minutes, add in ginger and garlic cook for 30 seconds until fragrant
  5. Add thai curry paste stir to combine
  6. Add in coconut milk, chicken broth and cashews, stir to combine
  7. Add back in the chicken and cook for another few minutes until heated through
  8. *Sweet Potato Noodles*
  9. Heat olive oil in large skillet
  10. Add in sweet potato noodles and bean sprouts and toss
  11. Reduce heat to medium and add in 1/4 cup of chicken stock
  12. Cover and cook until sweet potato are tender about 6-8 minutes, be careful not to over cook them.
  13. Spoon noodle mixture into bowl and top with Coconut Cashew Curry Mixture
Notes
  1. For extra heat, add in a bit of red pepper flakes just before serving.
Adapted from Heather Hollandaise
FitShowgirl http://www.fitshowgirl.com/