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Coconut Chicken Curry

Coconut Chicken Curry


  • 3 tablespoons grape seed or vegetable oil
  • 1/2 pound carrots, peeled and cut into 1/2-inch coins
  • 1 medium onion, chopped
  • 1 medium parsnip, peeled, and cut into 1/2-inch coins
  • 1 1/2 pounds sweet potatoes, peeled, halved and cut into 1/2-inch pieces
  • 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 (13.5-ounce) cans light coconut milk
  • 1 red bell pepper, cut into 1-inch pieces
  • fresh thai basil leaves, for garnish, optional
  • cilantro leaves, for garnish
  • steamed rice, for serving