Description
This vibrant Thai Yellow Chicken Curry combines tender chicken thighs with hearty vegetables like potatoes and carrots, simmered in a fragrant yellow curry paste and rich coconut milk. Enhanced with fresh lime, peanut butter, and baby spinach, this hearty, comforting dish offers a perfect balance of creamy, tangy, and mildly spiced flavors. Ideal for a wholesome weeknight dinner, it serves beautifully over rice, veggie noodles, or cauliflower rice.
Ingredients
Protein & Oils
- 1 tbsp avocado oil (olive oil, coconut oil, or cooking oil of choice)
- 1.5 pounds boneless skinless chicken thighs, cubed into 1/2″ pieces
Vegetables
- 1 large onion (12 ounces)
- 2 cups thinly sliced peeled carrots (about 12 ounces)
- 2 cups cubed potatoes (Yukon Gold, 12 ounces)
- 4 cups baby spinach (4-6 ounces, chopped)
Spices & Flavorings
- 2 tbsp yellow curry paste
- 1 tsp ground turmeric
- 1 tbsp lime zest (or 2 kaffir lime leaves if available)
- 1-2 tbsp freshly squeezed lime juice (or to taste)
- 1-2 tbsp peanut butter (or to taste, or cashew butter for paleo)
- 1 tbsp fish sauce (optional)
- 1 tsp sea salt (more or less to taste if using fish sauce)
Liquids
- 2 cans full fat coconut milk (13.66 oz or 403 ml each)
Toppings
- Chopped fresh cilantro
- Roughly chopped peanuts (or cashews for paleo)
- Lime wedges
Instructions
- Prepare the onion and vegetables: Slice off both ends of the onion, cut it in half top to bottom, peel the tough outer layer, then place the halves flat side down on the cutting board. Cut into 1/4″ thick half-moon slices. Set aside with the thinly sliced carrots and prepare all remaining ingredients.
- Sauté the chicken: Heat a 12″ skillet or medium pot over medium-high heat. Add the avocado oil and cubed chicken thighs. Cook until the chicken is just done and browned, then remove from the pan and set aside.
- Cook the vegetables: Add the onion and carrots to the pan, cooking until crisp-tender, about 6-8 minutes. Stir in the yellow curry paste, potatoes, and turmeric, breaking up the curry paste for about 1 minute. Pour in the coconut milk and add the lime zest.
- Simmer the curry: Bring the mixture to a boil, then reduce heat to maintain a simmer. Cook until the curry thickens and the vegetables are tender, approximately 10-15 minutes. Return the chicken to the pan along with lime juice, peanut butter, and optional fish sauce. Stir to combine, then season with sea salt to taste.
- Finish with spinach: Turn off the heat and stir in the chopped baby spinach. Let the curry sit for 3-4 minutes to allow the spinach to wilt thoroughly.
- Serve: Dish the curry into bowls and garnish with chopped fresh cilantro, chopped peanuts or cashews, and lime wedges. Serve over your choice of veggie noodles, rice, or cauliflower rice.
Notes
- For a paleo-friendly version, substitute peanut butter with cashew butter and use cashews instead of peanuts for topping.
- Fish sauce is optional but adds a depth of umami; adjust sea salt accordingly if you use fish sauce.
- Kaffir lime leaves can be used instead of lime zest for a more authentic flavor.
- Cooking times may vary slightly depending on the size of the cubed chicken and potato pieces.
- This curry pairs beautifully with jasmine rice, brown rice, or low-carb cauliflower rice.
