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
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
- 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 curry powder and cook until the garlic is slightly browned and the curry powder is fragrant.
- Add the coconut milk, jalapenos, lime juice, and lime zest
- Simmer until the chicken is just cooked through, about 5 minutes
- Remove from the heat and stir in cilantro.
- Serve over rice.
