Name: One Pot Thai Yellow Chicken Curry
Ingredients: 2 tablespoons coconut or avocado oil; 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces; 1 onion, minced; 3 cloves garlic, minced or grated; 1 tablespoon fresh ginger, grated; 3 teaspoons yellow curry paste; 1 tablespoon curry powder; 2 large carrots, peeled and thinly sliced; 1 medium sweet potato, diced (about 2 cups); 1 small head of cauliflower, cut into florets (about 3 cups); 2 tablespoons coconut aminos; 1 15oz can coconut milk; 1 cup good quality chicken broth; salt and pepper, to taste; 2 cups arugula or spinach; 2 tablespoons tapioca/arrowroot starch; white or brown rice or quinoa; cilantro leaves

Jump to Recipe Print Recipe

This Thai Yellow Chicken Curry is cooked in one pot and loaded with veggies, healing herbs like ginger, turmeric and garlic and high protein!

Equipment

1 heavy bottom pot with lid

Ingredients

2 tablespoons coconut or avocado oil
2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
1 onion, minced
3 cloves garlic, minced or grated
1 tablespoon fresh ginger, grated
3 teaspoons yellow curry paste
1 tablespoon curry powder
2 large carrots, peeled and thinly sliced
1 medium sweet potato, diced about 2 cups
1 small head of cauliflower, cut into florets about 3 cups
2 tablespoons coconut aminos
1 15oz can coconut milk
1 cup good quality chicken broth
salt and pepper, to taste
2 cups arugula or spinach
2 tablespoons tapioca/arrowroot starch

to serve:

white or brown rice or quinoa
cilantro leaves

Instructions

Heat coconut or avocado oil in a large heavy bottom pot over medium-high heat. Add the chicken pieces in an even layer and cook until browned on all sides, about 5-7 minutes. Cook in batches so you don't overcrowd the pan. Once browned, remove the chicken to a plate and set aside.
In the same pot, add the diced onion and cook until softened, about 3-4 minutes.
Stir in the minced garlic, grated ginger, yellow curry paste, and curry powder. Stir together and cook for another minute until fragrant.
Add the carrots, sweet potato, and cauliflower florets to the pot. Stir to coat the vegetables in the curry mixture.
Return the browned chicken and all the juices accumulated to the pot. As well as the coconut milk and chicken broth, stirring to combine. Bring the mixture to a simmer.
Once simmering, reduce the heat to low, cover, and let the curry simmer gently for about 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
Taste and season with salt and pepper as needed.
Just before serving, stir in the baby arugula or spinach until wilted.
Serve the curry over cooked brown rice or quinoa and garnish with cilantro leaves before serving. Enjoy!

Hello! I'm Mckenzi.

One Pot Thai Yellow Chicken Curry