Creamy Paleo Coconut Chicken Curry with Sweet Potato
A fragrant, vegetable-packed chicken curry cooked in coconut milk and yellow curry spices. Served over tender sweet potato for a satisfying, nutrient-dense evening meal.
Prep
15 min
Cook
20 min
Total
35 min
Makes
2 servings
Created together. Shared with you.
Made by Fiona + Lila
Fiona 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 HealthComfortably 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
Steadier 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
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
15 min
Cook
20 min
Total
35 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Large skillet · Knife and cutting board
Time saver
Store leftovers in an airtight container in the refrigerator for up to 4 days; the flavors enrich overnight.
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 9 steps complete
Next: Scrub 1 large sweet potato (or 2…
- 01
Scrub 1 large sweet potato (or 2…
Scrub 1 large sweet potato (or 2 medium sweet potatoes), pierce multiple times with a fork, and place on a microwave-safe plate. Microwave on high for 5 to 7 minutes until tender when pierced with a fork, then slice in half and set aside.
Look for: tender when pierced with a fork, then slice in half and set aside
Tap card to mark done - 02
Heat 1 tbsp olive oil in a…
Heat 1 tbsp olive oil in a deep skillet or pot over medium heat (350°F / 175°C).
Tap card to mark done - 03
Add 0
Add 0.5 diced yellow onion, 1 chopped carrot, and 1 chopped celery stalk to the skillet. Cook for 5 minutes until vegetables begin to soften.
Look for: vegetables begin to soften
Tap card to mark done - 04
Add 2 minced garlic cloves and 2…
Add 2 minced garlic cloves and 2 tsp freshly grated ginger. Stir constantly for 1 minute until fragrant.
Look for: fragrant
Tap card to mark done - 05
Sprinkle 2 tbsp yellow curry powder over…
Sprinkle 2 tbsp yellow curry powder over the vegetables and stir well for 30 seconds to toast the spices.
Tap card to mark done - 06
Add 300g diced boneless
Add 300g diced boneless, skinless chicken breast to the skillet and cook for 3 to 4 minutes until browned on the outside.
Look for: browned on the outside
Tap card to mark done - 07
Pour in 0
Pour in 0.5 cup full-fat canned coconut milk and 0.5 cup low-sodium chicken bone broth. Bring liquid to a gentle simmer.
Tap card to mark done - 08
Add 1 cup shredded green cabbage and…
Add 1 cup shredded green cabbage and 1 sliced zucchini to the skillet. Cover and simmer over medium-low heat for 10 to 12 minutes until chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender.
Look for: chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender
Tap card to mark done - 09
Season with 0
Season with 0.25 tsp sea salt to taste. Serve hot curry spooned over the steamed sweet potato halves.
Ready when: everything is assembled and ready to enjoy
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