To a deep skillet, add the coconut oil. Heat over medium heat until hot. Stir in 2 tablespoons of the curry paste and cook for about a minute until darker in color and fragrant. Add the chicken strips and cook, flipping every 2-3 minutes until the chicken is cooked through. With a pair of tongs, remove the chicken from the pan and transfer to a plate. Leave the pan over medium heat and stir in the remaining 1 tablespoon of curry.

To the pan, add the onion, garlic and ginger. Cook until veggies are tender, about 6 minutes. Slowly whisk in 1/2 of the almond coconut milk (11 ounces). In a small bowl whisk together the remaining 11 ounces of milk and cornstarch until the cornstarch has dissolved. Now whisk that blend into the pan. Stir in the honey, lime juice and fish sauce. Add the potatoes and bring the curry to a heavy simmer. Continue to simmer until the sweet potatoes are tender, about 25 minutes.

Lower the heat and add the chicken back to the curry. Season to taste with salt and black pepper and stir in the sriracha chili sauce. You may add more if the curry is still not spicy enough for you. Keep the curry warm on the stove until you are ready to serve.

Serve this almond chicken and sweet potato curry over a bed of rice and garnished with sliced almonds, cilantro and lime wedges. Enjoy!