My Favorite Yellow Thai Curry

getinspiredeveryday.com

Kerri-ann

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

1.5 pounds boneless skinless chicken thighs, cubed into ½” 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 to 6 ounces

subheading: Optional Toppings:

Chopped fresh cilantro

roughly chopped peanuts, or cashews for paleo

lime wedges

Directions at getinspiredeveryday.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer