Chicken & Vegetable Thai Yellow Curry
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Cook time: 
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Serves: 4
 
Ingredients
  • 2 Tbsp good quality olive oil
  • 2 chicken breasts, cut into 1 inch pieces
  • 1 large shallot, minced
  • 2 cloves garlic, minced
  • 1 zuchinni, cut into ¼ inch strips
  • 1 red bell pepper, seeded and cut into thin strips
  • 2 Tbsp yellow curry paste
  • 1 Tbsp fresh ginger, grated
  • 1 14 oz can coconut milk
  • ½ C water
  • 2 C chopped fresh spinach, packed
  • juice of 1 lime
  • 3 C jasmine rice, cooked according to package instructions. Can also use cauliflower rice or quinoa as a substitute.
**optional - garnish with fresh mint
Instructions
  1. Heat 1 Tbsp olive oil in a large skillet over medium-high heat. Add chicken, cooking each side approximately 4 minutes per side until cooked through. Transfer chicken to a plate and set aside.
  2. Using the same skillet heat remaining olive oil over medium heat. Add shallots and sautee for 2 minutes, add garlic and sautee for an additional minute. Add zuchinni and red bell pepper. Sautee for 5-8 minutes until browned. Add yellow curry paste, ginger, coconut milk and water and bring to a simmer. Continue to cook until vegetables are cooked through. Add spinach the last minute of cooking. Squeeze the lime juice over the top and mix to incorporate.
  3. Serve curry over jasmine rice and garnish with fresh mint if desired.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/chicken-vegetable-thai-yellow-curry/