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Thai Yellow Curry Chicken and Vegetables

Thai Yellow Curry Chicken and Vegetables

Course Main Course
Cuisine Thai
Keyword chicken, coconut milk, Thai, yellow curry
Prep Time 10 minutes
Cook Time 20 minutes
Marinading Time 1 hour
Total Time 1 hour 30 minutes
Servings 4

Ingredients

  • 1 pound Boneless Skinless Chicken Thighs or Breasts
  • 1 cup Plain Greek Yogurt can sub plain yogurt
  • 4 Tablespoons Yellow Curry Paste recipe below
  • 4 Tablespoons Coconut Oil
  • 1 cup Green Bell Pepper, sliced
  • 1 cup Red Bell Pepper, sliced
  • 1 large Sweet Onion, slices
  • 1/2 cup Carrots, sliced thin
  • 1 13.5 ounce can Coconut Milk
  • 2 Tablespoons Butter
  • 1/4 cup Heavy Cream
  • Fresh Cilantro, torn
  • Salt and Pepper to taste

Yellow Curry Paste

  • 2 medium Shallots, coarsely chopped
  • 3 inch piece Fresh Ginger, coarsely chopped about thumb thick
  • 6 cloves Garlic, smashed
  • 2 Tablespoon Turmeric
  • 1 Tablespoon Canola Oil
  • 1 Tablespoon Curry Powder
  • 2 teaspoon Lemon Grass
  • 1 1/2 teaspoon Kosher Salt
  • 1 teaspoon Ground Coriander
  • 1/4 cup (packed) Fresh Cilantro, leaves and tender stems
  • 1-4 Jalapenos, rough chopped

Instructions

Marinade

  1. Trim the excess fat off the chicken and season with salt and pepper. In a medium mixing bowl, put in the Greek yogurt and 2 Tablespoons of yellow curry paste and mix well. Place the chicken in the mix and coat until all of the chicken is covered.

  2. Refrigerate for an hour.

Thai Yellow Curry Chicken

  1. Heat 2 tablespoons of coconut oil in a skillet over medium heat. Add the chicken and cook thoroughly, about 5-7 minutes on each side. Once the chicken is done, set aside to cool slightly. Cut the chicken in bite-size chunks. You will add these in a bit.

  2. Meanwhile, in a stock pot over medium heat, warm up 2 tablespoons coconut oil. If you have a Dutch oven, use it as this works the best. Add the green and red bell peppers and carrots and season with salt. Cook until the pieces become pliable, but not soft, about 5 minutes.

  3. Add the onions and season with a pinch of salt. Cook for another 3-5 minute until the onions become pliable.

  4. Add 2 tablespoons of yellow curry paste and a pinch of salt and mix thoroughly. Cook for another 3-5 minutes. This will cook the shallots, garlic, and ginger in the paste and release the flavor of the spices.

  5. Add the coconut milk and heavy cream and cook for another 2-3 minutes. Add the chicken, butter, and a pinch of salt and pepper. If the chicken was not fully cooked when you cut it in chunks, you will need to cook it for several more minutes until the chicken is cooked through. Otherwise, you will only need to cook for another 2-3 minutes just to rewarm the chicken.

  6. Serve over jasmine rice with torn fresh cilantro leaves. For a Keto meal, serve this over cauliflower rice.

Yellow Curry Paste

  1. Jalapenos - add the jalapenos for spiciness as follows: Mild - none; Medium - 1-2; Hot - 3-4

  2. Peel and coarsely chop the shallots and ginger.

  3. Add all the ingredients except the jalapenos - shallots, ginger, garlic, turmeric, canola oil, curry powder, lemon grass, salt, coriander, and cilantro leaves - to a blender or small processor and blend until the paste is smooth.

  4. If desired, add the jalapenos according to the general guide in step 1. Remember, we all have different heat tolerances, so start off with less and gradually add more until you reach your desired heat level.