Print
My Favorite Yellow Thai Curry | Get Inspired Everyday!

My Favorite Yellow Thai Curry


  • Author: Get Inspired Everyday!
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 mins
  • Yield: 8 servings 1x
Scale

Ingredients

1 Tablespoon avocado oil, or other oil suitable for high heat

1.5 pounds boneless skinless chicken thighs, cubed into 1/2” pieces

1 large onion, 12 ounces

3 cups thinly sliced peeled carrots, about 1 pound

2 Tablespoons yellow curry paste

1 Teaspoon ground turmeric

2 cans coconut milk

1 Tablespoon lime zest

2 Tablespoons freshly squeezed lime juice

2 Tablespoons peanut butter, or cashew butter for paleo, see notes

1 Teaspoon sea salt, or to taste

4 cups chopped baby spinach, 4-6 ounces

Optional Toppings:

Chopped fresh cilantro

roughly chopped peanuts, or cashews for paleo

lime wedges


Instructions

To prepare the onion, slice off both ends, then cut the onion in half from the top to the bottom. Peel away the tough outer layer, and place both halves flat side down on the cutting board. Then cut across the rounded top into 1/4″ thick half moon slices. Set the onion aside along with the thinly sliced carrots, and assemble the rest of the ingredients.

When all the ingredients have been prepped, place a 10-12″ skillet over medium high heat. When the pan is hot, add the avocado oil and cubed chicken thighs. Sauté the chicken until it’s just done and browned, (use a metal spatula if you’re using a cast iron skillet to make it easier to scrape the browned bits off the bottom). Remove the chicken from the pan and set it aside.

Add the onion and carrots to the pan, and cook just until crisp tender, about 6-8 minutes. Then add the curry paste and turmeric. Stir to combine, breaking up the curry paste, about 1 minute. Finally add the coconut milk and lime zest.

Bring the mixture to a boil, then lower the heat to maintain a simmer. Cook until the curry has thickened and the veggies are done, about 8-10 minutes.

To finish the curry add the chicken back to the pan along with the lime juice and nut butter of choice if you’re using it. Stir to combine, then add sea salt to your taste.

Turn the heat off and add the chopped baby spinach. Stir to combine and let the curry sit just long enough for the spinach to wilt, about 3-4 minutes.

Serve the curry with your choice of toppings, and your choice of veggie noodles/rice/cauliflower rice.


Notes

Use unsalted, unsweetened nut butter for this recipe.

Keywords: Paleo, Gluten Free, Thai Curry, Yellow Thai Curry, Dairy Free

shares