Thai Red Curry Chicken and Sweet Potato Bowl
Tender chicken breast and roasted sweet potato simmered in a creamy, fragrant red coconut curry broth. A warm, comforting dairy-free and gluten-free meal that is quick to prepare.
Prep
10 min
Cook
15 min
Total
25 min
Makes
1 serving
Created together. Shared with you.
Made by Helen + Lila
Helen created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthSteadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Comfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
Digestive comfort
A portion that works for you
Fiber and plants can support digestion, but more is not always better overnight. Start with a comfortable portion and build gradually.
Notice: comfort + portion
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
10 min
Cook
15 min
Total
25 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Large skillet · Saucepan · Knife and cutting board
Time saver
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Do these three things first
- 1Set out all ingredients before cooking
- 2Measure the pantry ingredients before heating the pan
- 3Read through the steps once before you begin
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 7 steps complete
Next: Heat a medium skillet or saucepan over…
- 01
Heat a medium skillet or saucepan over…
Heat a medium skillet or saucepan over medium-high heat at 350°F (175°C) and add coconut oil.
Tap card to mark done - 02
Add sliced chicken breast and cook for…
Add sliced chicken breast and cook for 4 to 5 minutes, stirring occasionally, until browned on the outside and no longer pink in the center.
Look for: browned on the outside and no longer pink in the center
Tap card to mark done - 03
Stir in red curry paste and cook…
Stir in red curry paste and cook for 1 minute until fragrant.
Look for: fragrant
Tap card to mark done - 04
Pour in coconut milk and chicken broth
Pour in coconut milk and chicken broth, then add diced sweet potato. Bring the broth to a gentle simmer.
Tap card to mark done - 05
Reduce heat to medium-low
Reduce heat to medium-low, cover, and simmer for 10 to 12 minutes until sweet potato pieces are tender when pierced with a fork.
Look for: sweet potato pieces are tender when pierced with a fork
Tap card to mark done - 06
Stir in baby spinach
Stir in baby spinach, fish sauce, and lime juice. Cook for 1 to 2 minutes until spinach is fully wilted.
Look for: spinach is fully wilted
Tap card to mark done - 07
Ladle the curry soup into a shallow…
Ladle the curry soup into a shallow bowl and serve warm.
Ready when: everything is assembled and ready to enjoy
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