Yellow curry recipe Thai

 Healthy Yellow Thai Curry with Lean Chicken, Spinach & Julienne Carrots

Yields: 4 servings Prep time: 15 minutes Cook time: 20 minutes Total time: 35 minutes

Ingredients

• 1 tablespoon coconut oil or avocado oil

• 1 pound boneless, skinless chicken breast, cut into 1-inch cubes

• 2 tablespoons yellow curry paste (more or less, to taste)

• 1 (13.5-ounce) can full-fat or light coconut milk

• 1 tablespoon fish sauce (or soy sauce for vegan option)

• 1 tablespoon brown sugar or coconut sugar

• 1 cup julienned carrots (about 2 large carrots)

• 4 cups fresh baby spinach

• Cooked jasmine rice, for serving

• Optional garnishes: chopped fresh cilantro, lime wedges, sliced red chilies

Instructions

1. Heat the oil in a large skillet or pot over medium-high heat. Add the chicken and cook until lightly browned on all sides, about 5-7 minutes.

2. Stir in the yellow curry paste and cook for 1 minute, stirring constantly, until fragrant.

3. Pour in the coconut milk, fish sauce, and brown sugar. Bring the mixture to a simmer, stirring to combine.

4. Add the julienned carrots and spinach to the skillet. Stir until the spinach is wilted and the carrots are tender-crisp, about 3-5 minutes.

5. Taste and adjust seasonings, adding more curry paste, fish sauce, or sugar as desired.

6. Serve the curry over cooked jasmine rice and garnish with cilantro, lime wedges, and red chilies, if using.

Tips

• For a vegetarian or vegan curry, replace the chicken with 1 pound of cubed tofu and use soy sauce instead of fish sauce.

• You can use other vegetables in this curry, such as broccoli florets, bell peppers, or snap peas.

• If you don't have fresh spinach, you can use frozen spinach, thawed and squeezed dry.

• Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days.