Thai Yellow Chicken Curry
A flavorful and comforting dish perfect for family dinners, featuring tender chicken, vibrant vegetables, and creamy coconut milk with aromatic spices.
Ingredients
- 2 cups peeled and thinly sliced carrots about 12 ounces
- 1 tablespoon avocado oil or any cooking oil you prefer
- 1-2 tablespoons lime juice add to taste
- 1 large onion 12 ounces
- Chopped fresh cilantro
- 1.5 pounds boneless skinless chicken thighs cut into 1/2" cubes
- 2 cups diced Yukon gold potatoes about 12 ounces
- 1 tablespoon fish sauce optional
- 1 teaspoon sea salt to taste, especially if using fish sauce
- 2 tablespoons yellow curry paste
- 4 cups chopped baby spinach 4-6 ounces
- 1 teaspoon ground turmeric
- 2 cans full-fat coconut milk 13.66 oz each
- 1 tablespoon lime zest or 2 kaffir lime leaves if you have them
- 1-2 tablespoons peanut butter or cashew butter for a paleo option
- Chopped peanuts or cashews for paleo
- Lime wedges
Instructions
- Prepare the onion by trimming both ends, slicing in half, peeling off the outer layer, and cutting into 1/4" thick half-moon shapes. Set aside with sliced carrots.
- Heat a large skillet or medium pot over medium-high heat. Add avocado oil and cubed chicken thighs. Cook until browned and fully cooked, then remove and set aside.
- In the same skillet, add onion and carrots. Sauté until crisp and tender, about 6-8 minutes.
- Mix in curry paste, potatoes, and ground turmeric. Stir for about a minute, then pour in coconut milk and lime zest. Bring to a low boil.
- Reduce heat and simmer until curry thickens and vegetables are soft, around 10-15 minutes. Return chicken to the skillet.
- Stir in lime juice, peanut butter, and fish sauce (if using). Taste and adjust salt as needed. Remove from heat.
- Add chopped spinach, stirring until wilted, about 3-4 minutes. Serve with toppings and rice or veggie noodles.