This Yellow Thai Curry recipe will keep you coming back time and time again with it’s addictive flavor!
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
2 cups thinly sliced peeled carrots, about 12 ounces
2 cups cubed potatoes, Yukon golds, 12 ounces
2 Tablespoons yellow curry paste
1 Teaspoon ground turmeric
2 cans (13.66oz or 403ml each) coconut milk
1 Tablespoon lime zest, or 2 kaffir lime leaves if available
2 Tablespoons freshly squeezed lime juice
2 Tablespoons peanut butter, or cashew butter for paleo, see notes
Optional: 1 tablespoon fish sauce
1 Teaspoon sea salt, more or less to taste if you use the fish sauce
4 cups chopped baby spinach, 4-6 ounces
Chopped fresh cilantro
roughly chopped peanuts, or cashews for paleo
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.
Place a 12″ skillet or medium sized pot, (5 1/2 quarts) 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, and 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, potatoes, 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 tender, 10-15 minutes.
To finish the curry add the chicken back to the pan along with the lime juice, nut butter of choice, and fish sauce 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.
Use unsalted, unsweetened nut butter for this recipe.
I’ve added potatoes to this recipe recently from a reader suggestion and it’s been an awesome addition!
- Category: Dinner
- Method: Stove Top
- Cuisine: Thai
Keywords: Creamy Yellow Thai Curry, Yellow Thai Curry, Yellow Thai Curry Recipe, Thai Yellow Curry Paste, Yellow Thai Curry Chicken