A nutrient packed thai chicken and curry sweet potato recipe

If you’re looking for a nutrient rich and flavorful recipe that could add years to your life, you’ve found it.

This Thai Chicken and Curry Sweet Potato recipe contains 50 grams of protein and a copious amount of muscle-building aminos. It also packs the power to lower LDL cholesterol and prevent plaque build-up in your arteries. The sweet potatoes provide a combination of vitamin A and fiber making this dish nutrient packed.

Yields: 4 servings
Total Time: 55 min.

Ingredients

4 sweet potatoes

4 chicken breasts, large dice

15oz coconut milk

2 cups chicken stock

Olive oil

5 garlic cloves, chopped

Salt and pepper

1 lime, juiced

1 onion, chopped

4 celery stalks, bias cut

4 carrots, bias cut

1 red bell pepper, bias cut

3 tbsp. red curry paste

5 drops fish sauce

½ cup cilantro, roughly chopped

¼ cup basil leaves

¼ cup mint leaves

Directions

1. Heat the oven to 400 degrees and cook the potatoes for about 40 minutes

2. Heat olive oil on medium heat, and slowly add ginger and garlic

3. Season the chicken with a mixture of salt and pepper, add it to the pan and cook for 2 minutes while stirring

4. Add onions, celery, carrots, and ½ lime juice to the pan and cook for two minutes

5. Add peppers and stir

6. Once the carrots are al dente, add the coconut milk and chicken stock, then let simmer for 5 minutes

7. Dissolve the curry paste on one side of the pan and then mix well

8. Add fish sauce, remaining lime juice, and fresh herbs

9. Remove from heat and season to taste

10. Cut potatoes in half and then top with curry