Turmeric Thai Curry

Turmeric is one of my favorite cooking ingredients. Not only does it spice up bland dishes but it's thought to act as a natural anti-inflammatory too. For example, one study found it was as effective as ibuprofen in helping with arthritis. It's thought that using it in cooking, along with fat and black pepper, makes turmeric absorb better in our body; so using it in a curry dish is an ideal way to add some of the wonder spice into your diet!

I must admit I have not a fan of spicy curries but this one has plenty of flavor without being too hot. Using chicken and 1/2 the amount of coconut milk makes it lower in fat than other meat-based and cream-added curries too.

Turmeric Thai curry ingredients:

  • 2 sweet potatoes
  • 2 potatoes
  • 4 chicken breasts
  • 2 tbsp of olive oil
  • 1/2 cup of coconut milk
  • 1/2 cup of dairy-free milk
  • 1 tbsp of ginger, chopped
  • 3 tbsp of Thai curry paste
  • 1 tbsp of  ground turmeric
  • a sprinkle of black pepper

Dietary adaptions you might need to make

Lots of people find that fatty dishes can trigger stomach cramps, so I've used 1/2 the amount of coconut milk and replaced the other 1/2 with dairy-free milk instead. You know your fat triggers so you might want to reduce the coconut milk quantity even further. This dish is quite low in fiber, especially when served with safe dishes like freshly boiled rice.

How to make my turmeric Thai curry:

  1. Peel and slice your potatoes and sweet potatoes into small chunks.
  2. Place these in a pan of cold water and bring to the boil. Then leave to simmer until they're soft (around 25-30 minutes)
  3. While your potatoes are cooking, in another pan, heat olive oil and then add ginger (chopped and diced) and 3 tablespoons of Thai curry paste (I used green).
  4. Gradually add your coconut milk and dairy-free milk to the ginger and curry paste, stirring as you go to make a smooth mixture.
  5. Cook for 3 minutes.
  6. Next, dice your chicken into small pieces and add to the mixture in the pan.
  7. Evenly cover chicken in the milk/curry mixture and fry on low heat for 10 minutes.
  8. Sprinkle over turmeric and black pepper.
  9. Check your chicken is cooked through (and not pink in the middle).
  10. Once this cooked it should now be time to add the potato/sweet potato (which should now be nice and soft). Add these to the pan and mix!

I hope you enjoy making this dish- do let me know how you get on with it!

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Nutrition facts

Per Serving

  • calories: 327
  • cholesterol: 64mg
  • dietary fiber: 11.1g
  • potassium: 1588mg
  • protein: 26g
  • saturated fat: 0.3g
  • sodium: 94mg
  • total fat: 3.8g
Photograph by Jenna Farmer. All rights reserved. Used with permission.
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Disclaimer: Everyone with inflammatory bowel disease is different. We recognize that some ingredients listed in this recipe may be a trigger food for some people. Please feel free to omit or substitute any ingredients that don’t work for you.


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