Thai Chicken and Sweet Potato Curry Bowl
Tender chicken breast, sweet potato, and zucchini simmered in a mild, fragrant coconut curry broth. A fast, dairy-free, and gluten-free bowl delivering rich flavor and steady energy.
Prep
10 min
Cook
17 min
Total
27 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
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
Clearer, simpler choices
Let the recipe do the thinking
Clear steps and a complete plate mean fewer decisions when focus is in short supply—and a more substantial meal once you are done.
Notice: focus + energy later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
10 min
Cook
17 min
Total
27 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
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 0
- 01
Heat 0
Heat 0.5 tsp (2.5g) coconut oil in a medium saucepan over medium heat, around 350°F (175°C).
Tap card to mark done - 02
Add 1 minced garlic clove and 1…
Add 1 minced garlic clove and 1 tbsp (15g) red curry paste, stirring constantly for 1 minute until fragrant.
Look for: fragrant
Tap card to mark done - 03
Pour in 0
Pour in 0.25 cup (60ml) full-fat coconut milk and 0.5 cup (120ml) chicken broth, stirring to smooth out the paste.
Tap card to mark done - 04
Add 80g chopped sweet potato to the…
Add 80g chopped sweet potato to the simmering broth, cover, and cook for 8 minutes until slightly tender.
Look for: slightly tender
Tap card to mark done - 05
Add 180g diced chicken breast and 80g…
Add 180g diced chicken breast and 80g sliced zucchini to the pan.
Tap card to mark done - 06
Cover and simmer over medium-low heat for…
Cover and simmer over medium-low heat for 7 to 8 minutes, until chicken reaches an internal temperature of 165°F (74°C) and sweet potato is fork-tender.
Look for: chicken reaches an internal temperature of 165°F (74°C) and sweet potato is fork-tender
Tap card to mark done - 07
Ladle the curry into a bowl and…
Ladle the curry into a bowl and serve warm.
Ready when: everything is assembled and ready to enjoy
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