Prep Time: 20 mins | Cook Time: 20 mins | Total Time: 40 mins | Yield: 8 servings
I remember the first time I tasted this Yellow Thai Curry. I never expected to love this but the flavour is so freaking addictive, I just have to get the recipe. My ultimate favourite! I have to brag about this to everyone. Try this the soonest so you’ll know that I am blathering about.
INGREDIENTS
1 tbsp avocado oil, or other oil suitable for high heat
1.5 lbs boneless skinless chicken thighs, cubed into 1/2-inch pieces
1 large onion, 12oz.
3 c. thinly sliced peeled carrots, about 1 pound
2 tbsp yellow curry paste
1 tsp ground turmeric
2 cans (13.66 ounces or 403ml each) coconut milk
1 tbsp lime zest or 2 kaffir lime leaves if available
2 tbsp freshly squeezed lime juice
2 tbsp peanut butter, or cashew butter for paleo
1 tsp sea salt, or to taste
4 c. chopped baby spinach, 4-6oz.
Optional Toppings:
Chopped fresh cilantro
roughly chopped peanuts, or cashews for paleo
lime wedges
How to make My Favorite Yellow Thai Curry
Step 1: Slice both ends of the onion and cut in half from the top to the bottom. Remove the tough layer, then place on a cutting board both halves flat-side down. Cut the rounded top across to about 1/4-inch thick half-moon slices. Set aside.
Step 2: Over medium heat, place a 10 to 12-inches skillet. Add the avocado oil and cubed chicken thighs to the hot pan and saute using a metal spatula (if using a cast-iron skillet) until just done and browned. Set the cooked chicken aside.
Step 3: To the same pan, cook the onion and carrots for about 6 to 8 minutes until crisp-tender. Add in the curry paste and turmeric. Stir well for about a minute while breaking the curry paste apart. Then, add in the coconut milk and lime zest.
Step 4: Decrease the heat once the mixture is boiling and simmer for about 8 to 10 minutes until the curry has thickened and the veggies are done.
Step 5: Place the chicken back to the pan, then the lime juice and your preferred nut butter. Stir well before you season with sea salt.
Step 6: Turn off the heat, then stir in the chopped baby spinach. Let the curry sit for at least 3 to 4 minutes until the spinach wilt.
Step 7: When done, serve the curry with your favourite toppings and veggie noodles/rice/cauliflower rice. Enjoy!
NOTE:
For this recipe, use unsalted, unsweetened nut butter.
Nutrition Facts:
Serves: 8
Calories Per Serving: 342 | Total Fat 25.2g 32% | Sodium 523.7mg 23% | Sugars 4.7g | Vitamin A 514µg 57% | Magnesium 85.4mg 20% | Phosphorus 269.4mg 22% | Vitamin B6 0.5mg 31% | Cholesterol 70mg 23% | Total Carbohydrate 13.4g 5% | Protein 18.8g 38% | Iron 4.4mg 24% | Potassium 694.6mg 15% | Niacin (B3) 5.8mg 37% | Vitamin K 81.2µg 101%
Ingredients
- 1 tbsp avocado oil, or other oil suitable for high heat
- 1.5 lbs boneless skinless chicken thighs, cubed into 1/2-inch pieces
- 1 large onion, 12oz.
- 3 c. thinly sliced peeled carrots, about 1 pound
- 2 tbsp yellow curry paste
- 1 tsp ground turmeric
- 2 cans (13.66 ounces or 403ml each) coconut milk
- 1 tbsp lime zest or 2 kaffir lime leaves if available
- 2 tbsp freshly squeezed lime juice
- 2 tbsp peanut butter, or cashew butter for paleo
- 1 tsp sea salt, or to taste
- 4 c. chopped baby spinach, 4-6oz.
- Optional Toppings:
- Chopped fresh cilantro
- roughly chopped peanuts, or cashews for paleo
- lime wedges
Instructions
Step 1: Slice both ends of the onion and cut in half from the top to the bottom. Remove the tough layer, then place on a cutting board both halves flat-side down. Cut the rounded top across to about 1/4-inch thick half-moon slices. Set aside.
Step 2: Over medium heat, place a 10 to 12-inches skillet. Add the avocado oil and cubed chicken thighs to the hot pan and saute using a metal spatula (if using a cast-iron skillet) until just done and browned. Set the cooked chicken aside.
Step 3: To the same pan, cook the onion and carrots for about 6 to 8 minutes until crisp-tender. Add in the curry paste and turmeric. Stir well for about a minute while breaking the curry paste apart. Then, add in the coconut milk and lime zest.
Step 4: Decrease the heat once the mixture is boiling and simmer for about 8 to 10 minutes until the curry has thickened and the veggies are done.
Step 5: Place the chicken back to the pan, then the lime juice and your preferred nut butter. Stir well before you season with sea salt.
Step 6: Turn off the heat, then stir in the chopped baby spinach. Let the curry sit for at least 3 to 4 minutes until the spinach wilt.
Step 7: When done, serve the curry with your favourite toppings and veggie noodles/rice/cauliflower rice. Enjoy!
Notes
For this recipe, use unsalted, unsweetened nut butter.
