Yellow Squash Sweet Curry
To find out how to make this a THM:Deep S, check out the Notes section below. // THM:S, low carb, sugar free
Serves: 1
  • 1 T coconut oil (I used refined to eliminate the coconut flavor)
  • 1 small yellow squash, sliced thinly
  • ¼ medium onion, sliced
  • 3-4 T diced tomato
  • 2 grilled chicken tenders, chopped (my grilled chicken had a nice soy sauce marinade that gave great flavor to this curry; if yours doesn't, I recommend adding a dash of soy sauce to the stirfry)*
  • ¼ cup unsweetened almond milk
  • ¼ tsp. THM Super Sweet Blend
  • ¼ tsp. salt
  • ¼ tsp. curry powder
  • ¼ tsp. paprika
  • ¼ tsp. cumin
  • ⅛ tsp. black pepper
  • Sprinkling of grated cheese of choice (I used a cheddar blend)
  1. Melt the coconut oil in a nonstick skillet over medium-high heat and add the squash, onion, tomato, chicken, almond milk, sweetener, and spices. Stir to combine. When the stirfry comes to a boil, reduce the heat to medium low and continue to cook, uncovered, stirring occasionally until the squash and onions are tender. Top with a small amount of shredded cheese and serve. Yields one serving (but you could easily multiply the recipe for a family)
*Sliced sausage links (precooked) would probably also be a good meat to use in this dish.
To make this a Deep S, Trim Healthy Mamas, omit the onion, tomato, and cheese, and use chicken grilled in a Deep S marinade (a basic soy sauce/lemon juice marinade would work great).
Recipe by Briana Thomas at