Authorbellyknowsbest 1 tbsp Oil
1.50 lbs Chicken Thighs
1 Large Onion, (sliced)
2 cups Carrots, (sliced)
2 cups Yukon Potatoes, (cubed)
2 tbsp Yellow Curry Paste
1 tsp Ground Turmeric
2 cans Full Fat Coconut Milk
2 Kaffir Lime Leaves
12 tbsp Freshly Squeezed Lime Juice
12 tbsp Peanut Butter
1 tbsp Fish Sauce
1 tsp Sea Salt
4 cups Spinach
1
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To prepare the onion, slice off both ends, then cut the onion in half from the top to the bottom. Peel away the tough outer layer, and place both halves flat side down on the cutting board. Then cut across the rounded top into 1/4" thick half-moon slices. Set the onion aside along with the thinly sliced carrots, and assemble the rest of the ingredients.
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Place a 12" skillet or medium-sized pot, (5 1/2 quarts) over medium-high heat. When the pan is hot, add the oil and cubed chicken thighs. Sauté the chicken until it's just done and browned, and remove the chicken from the pan and set it aside.
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Add the onion and carrots to the pan, and cook just until crisp-tender, about 6-8 minutes. Then add the curry paste, potatoes, and turmeric. Stir to combine, breaking up the curry paste, about 1 minute. Finally, add the coconut milk and lime zest.
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Bring the mixture to a boil, then lower the heat to maintain a simmer. Cook until the curry has thickened and the veggies are tender, 10-15 minutes.
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To finish the curry add the chicken back to the pan along with the lime juice, nut butter of choice, and fish sauce if you're using it. Stir to combine, then add sea salt to your taste.
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Turn the heat off and add the chopped baby spinach. Stir to combine and let the curry sit just long enough for the spinach to wilt, about 3-4 minutes.
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Serve the curry with your choice of toppings, and your choice of veggie noodles/rice/cauliflower rice.
Ingredients
1 tbsp Oil
1.50 lbs Chicken Thighs
1 Large Onion, (sliced)
2 cups Carrots, (sliced)
2 cups Yukon Potatoes, (cubed)
2 tbsp Yellow Curry Paste
1 tsp Ground Turmeric
2 cans Full Fat Coconut Milk
2 Kaffir Lime Leaves
12 tbsp Freshly Squeezed Lime Juice
12 tbsp Peanut Butter
1 tbsp Fish Sauce
1 tsp Sea Salt
4 cups Spinach
Directions
1
-
To prepare the onion, slice off both ends, then cut the onion in half from the top to the bottom. Peel away the tough outer layer, and place both halves flat side down on the cutting board. Then cut across the rounded top into 1/4" thick half-moon slices. Set the onion aside along with the thinly sliced carrots, and assemble the rest of the ingredients.
-
Place a 12" skillet or medium-sized pot, (5 1/2 quarts) over medium-high heat. When the pan is hot, add the oil and cubed chicken thighs. Sauté the chicken until it's just done and browned, and remove the chicken from the pan and set it aside.
-
Add the onion and carrots to the pan, and cook just until crisp-tender, about 6-8 minutes. Then add the curry paste, potatoes, and turmeric. Stir to combine, breaking up the curry paste, about 1 minute. Finally, add the coconut milk and lime zest.
-
Bring the mixture to a boil, then lower the heat to maintain a simmer. Cook until the curry has thickened and the veggies are tender, 10-15 minutes.
-
To finish the curry add the chicken back to the pan along with the lime juice, nut butter of choice, and fish sauce if you're using it. Stir to combine, then add sea salt to your taste.
-
Turn the heat off and add the chopped baby spinach. Stir to combine and let the curry sit just long enough for the spinach to wilt, about 3-4 minutes.
-
Serve the curry with your choice of toppings, and your choice of veggie noodles/rice/cauliflower rice.