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Curry Sweet Potato Noodles with Tofu or Chicken

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Curry Sweet Potato Noodles with Tofu or Chicken

Inspired by By Kristen Mccaffrey


Looking for a vegetarian option? Try making this recipe with tofu

Healthy benefits of sweet potatoes

These potatoes pack a bunch of micro-nutrients.

Sweet potatoes are an excellent source of vitamin A (in the form of beta-carotene). They are also a very good source of vitamin C, manganese, copper, pantothenic acid and vitamin B6. Additionally, they are a good source of potassium, dietary fiber, niacin, vitamin B1, vitamin B2 and phosphorus.


Prep Time:  15 Min

Cook Time:  20 Min

Total Time:  35 Min

Servings: 4

Serving Size: 2 cups

PNC CLIENTS –  2 Cups – 5 Meat/Protein, 1grain, 3 Veg and 1 fat- (If you are not using bone broth it would be 4 Meat/Protein)



Use certified organic ingredients when possible and hormone free chicken without antibiotics

2 sweet potatoes
1 tbsp coconut oil
1 garlic clove, minced
1 tbsp ginger, minced
2 tbsp. red curry paste
1 lb. boneless skinless chicken thighs, chopped (or extra-firm tofu) cubed
3 cups Asian mixed vegetables
14 oz. canned light coconut milk
1 cup one bone broth or vegetable broth (more if you want more liquid in the final dish)


Use a spiralizer to cut the sweet potatoes into noodles. If you don’t have a spiralizer, you can cup the sweet potatoes into small chunks as well.

Heat the coconut oil over medium high heat. Add the garlic and ginger and cook 1 minute until fragrant. Add the curry paste and cook 30 seconds.

Add the chicken or extra firm tofu and cook for 3-4 minutes. Then add the vegetables and cook an additional 3 minutes. If you tofu, add it just as you would the chicken.

Add the coconut milk and vegetable broth. Bring to a simmer and add the sweet potato noodles. Cover and cook for 6-8 minutes until noodles are tender.

Serve with cilantro or basil and fresh lime juice.