Since Hubs adopted a gluten-free, dairy-free diet nearly two years ago, I’ve made this Yellow Chicken Curry Recipe on a weekly basis. It’s filling, quick, and easy to make and can easily be adapted to Paleo and Whole 30 meal plans by leaving out the rice.

Thai Chicken Yellow Curry Recipe

Ingredients
1 Tablespoon Coconut Oil
1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
3 cloves garlic, minced
1-2 Tbsp (to taste) curry powder
1 can coconut milk
3 Tbsp chopped jalapenos (optional if you like some spice)
Zest and juice of 1 lime
¼ – ½ cup (to taste) fresh cilantro, chopped

Directions
Coat a large skillet with coconut oil and heat over medium heat.
Add the chicken and cook until golden brown on all sides, stirring frequently.
Add garlic and cook until slightly brown
Add the curry powder and cook until fragrant, stirring constantly.
Add the coconut milk, jalapenos, and Young Living Lime Vitality Essential Oil
Simmer until the chicken is just cooked through, about 5 minutes.
Remove from the heat and stir in cilantro.
Serve over rice.

Yellow Curry Chicken Recipe

Yield: 4

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

This yellow curry recipe is filling, quick, and easy to make. It can easily be adapted to low-carb meal plans by leaving out the rice.

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Ingredients

• 1 Tablespoon Coconut Oil
• 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
• 3 cloves garlic, minced
• 1-2 Tbsp (to taste) curry powder
• 1 can coconut milk
• 3 Tbsp chopped jalapenos (optional if you like some spice)
• Zest and juice of 1 lime,
• ¼ - ½ cup (to taste) fresh cilantro, chopped

Instructions

1. Coat a large skillet with coconut oil and heat over medium heat.
2. Add the chicken and cook until golden brown on all sides, stirring frequently.
3. Add garlic and curry powder and cook until the garlic is slightly browned and the curry powder is fragrant.
4. Add the coconut milk, jalapenos, lime juice, and lime zest
5. Simmer until the chicken is just cooked through, about 5 minutes
6. Remove from the heat and stir in cilantro.
7. Serve over rice.

Nutrition Information

Yield 4 Serving Size 1
Amount Per Serving Calories 419Total Fat 29gSaturated Fat 23gTrans Fat 0gUnsaturated Fat 4gCholesterol 96mgSodium 98mgCarbohydrates 4gFiber 0gSugar 0gProtein 37g