cooked basmati or jasmine rice and extra cilantro, basil, and lime wedges for serving, optional
In a large skillet or pot, heat the coconut oil (2 tablespoons) over medium-high heat. Add the onions. Cook until they've softened and are beginning to brown (about 3 minutes).
Add the garlic and ginger. Stir to combine and sauté for about thirty seconds, or until garlic becomes fragrant.
Shake the can of coconut milk very well before opening it. Pour in the coconut milk, stir, and bring to a simmer.
Add the green curry paste (2 tablespoons) and honey (1 tablespoon). Stir until combined.
Add the chicken and sweet potatoes. Cover and simmer on low until chicken is cooked and sweet potatoes are soft, about 15 minutes.
Turn off heat. Stir in baby spinach, cilantro, and basil leaves until wilted.
Season to taste with salt, if necessary. Add the lime juice and stir.
Serve curry over cooked cooked rice garnished with extra cilantro, basil, and lime wedges, if desired.
Make it paleo/whole30: Omit the honey for Whole30. Serve with cauliflower rice to make it grain-free.
Make it vegetarian: Use tofu instead of chicken- I recommend searing or baking it and adding it at the very end after the sweet potatoes are cooked.
Money saving tip: use chicken thighs instead of breasts.
Time saving tip: use frozen prepared sweet potatoes instead of peeling and dicing yourself.
Freeze it: This green chicken curry can be frozen in an airtight container for up to 6 months, alone or portioned out with the cooked rice.
The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.