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30-Minute Thai Chicken Yellow Curry | TheRoastedRoot.net #dinner #recipe #glutenfree #healthy
30-Minute Thai Chicken Curry
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Author: Julia
  • 1 14-ounce can full-fat coconut milk
  • ½ yellow onion finely chopped
  • 1 tablespoon fresh ginger peeled and grated
  • 2 teaspoons ground cumin
  • 1-1/2 teaspoon ground corriander
  • 1 teaspoon ground turmeric
  • 1 teaspoon paprika
  • 2 teaspoons garlic powder
  • 1 teaspoon sea salt
  • 1 pound boneless skinless chicken breasts
For Serving:
  • 3 cups Cooked Rice
  • Fresh cilantro chopped
  • Plain or Greek yogurt
  • Lime wedges
  1. Start by preparing the rice, following package instructions, so that it can cook while you’re preparing the rest of the recipe. I found making 1 cup of dry rice was the perfect amount for serving the recipe.
  2. Add 1/3 cup of the coconut milk to a non-stick skillet, along with the chopped onion and grated ginger. Heat over medium-high and saute until onion is translucent, about 6 to 8 minutes.
  3. Lower the heat to medium, add all of the spices and salt and cook an additional 3 minutes. Note: if at any point the contents of the pan begin to dry out, simply add more coconut milk.
  4. Add the rest of the coconut milk and bring to a full boil and cook 2. Add the chopped chicken and stir well. Cook, stirring occasionally, until chicken is cooked through, about 5 to 6 minutes.