Let me tell you how I feel about snow. It’s so.much.fun – in theory. Something about a blizzard is exciting, sparkly, and everywhere I’ve ever lived, pretty rare.

Not gonna lie to you. #snowverit.

Maybe you’re better at snow than I am. Maybe for you it means days off instead of roundtheclock news coverage (which was a TON of fun by the way – grateful to be part of it!). Whatever your take on #blizzard2016, I think we can all agree we’re ready for something luxurious. Rich, even. But healthy and zippy of course.

So imagine a waft of coconut curry, jam-packed with sweet potatoes, carrots, chicken and all the good herbs. Oh man, now I’m hungry again.

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A Bon Appetit recipe for sweet potato curry inspired this concoction. I highly recommend both mine and theirs. You have a whole winter – you can get it done.


What you’ll need:

1 2 inch piece of ginger, minced
4-5 garlic cloves, minced
3 Tbsp. lemongrass paste (look in the refrigerated part of the produce section)
2 Tbsp. vegetable oil
2 Tbsp. tomato paste
1 14.5 oz can crushed tomatoes
1 13.5 oz can coconut milk (*light is good option here)
2 tsp. ground cumin
1 tsp. red chili flakes
3 large carrots, peeled and cut into 1/2 inch chunks
1 1/2 large sweet potatoes, peeled and cut into 1/2 inch chunks
3 small chicken breasts
4 shallots, thicky sliced lengthwise
3/4 large jalapeño, thiny sliced
Scallions, cilantro and lime wedges for garnishes

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  • Heat oil in a large pot over medium-high heat
  • Add ginger, garlic and lemongrass. Cook until browned (about 5 minutes)
  • Add in tomato paste, cumin and chili flakes. Give it about 3 more minutes.
  • Work in crushed tomatoes, coconut milk and one can worth of water. Bring to a boil, then reduce to a simmer for 20-25 minutes.
  • Meanwhile bring a separate pot of water to a boil.
  • Add chicken breasts and let them cook through (about 10-15  minutes).
    • Save the cooking water!
  • Using two forks pull chicken breasts apart to make shredded chicken pieces.
  • Add jalapeño, carrots and sweet potatoes to the curry.
    • Add water to make sure they’re covered! I used the same water I cooked the chicken in, to reinforce that flavor.
  • Partially cover pot and cook for 10-15 minutes.
  • Add shallots and cook for 15-20 minutes.
  • Serve hot and garnish with herbs (basil is nice too) and a lime wedge!

**Other recipes recommend you serve curries over rice. You might also like to do that. I’ve chosen not to, only to cut down on simple carbs. I felt the sweet potatoes had enough bulk for me, but do what works for you!




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