Yellow Chicken Curry Recipe (And A Review of Everyday Paleo Thai Cuisine)

Yellow curry chicken slow-carb recipe
One of my favorite cuisines is Thai, and I’ve found you can generally find decent options in a Thai restaurant. Sometimes you might need to ask for it without rice, but beyond that the only thing you’ll have to be careful of is sugar in sauces.

Or you can make it yourself at home. I recently bought a cookbook that’s making that much easier for me to do.

This recipe comes from Sarah Fragoso’s newest book, Everyday Paleo Thai Cuisine.

Delicious Thai recipes to make your slow-carb diet more interesting

I want to take a second to tell you about the book. While it’s primarily a Thai cooking book that also happens to be fully compliant to the Paleo diet, the vast majority of her recipes are slow-carb friendly or are very easily made slow-carb friendly (such as not using the honey or maple syrup she suggests). It’s by far the best cookbook I’ve found for some really exciting slow-carb cooking.

This is the real deal. She actually lived in Thailand for something like 6 weeks studying with Thai chefs to make authentic food, some of which you can’t even find in restaurants outside of Thailand.

She covers the gamut, from stir fries, curries, soups, appetizers, and even condiments that you’d find anywhere in Thailand. I fell in love with her condiment section and made quite a few of them right off the bat.

If you’re interested in the book, head on over to Amazon to check it out.

Here’s one of the slow-carb friendly recipes

We easily cook from this book once a week, and here’s the latest one we’ve done. It’s pretty simple and doesn’t take long at all to cook.

A few notes:

  • The original recipe calls for a curry paste that you can find in the book, but I didn’t have all of the ingredients for it, and I didn’t want to have to give you a second recipe that you’d have to make to prepare this meal. So what you see below is my way of getting the flavors from the curry paste without actually making it.
  • This chicken works best when eaten on a bed of cauliflower rice, but some cabbage sliced thin (so it’s kind of like noodles) does really well as a stir fry.

Yellow Chicken Curry #4hb #slowcarb

Rating: 41

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 2 servings

Yellow Chicken Curry #4hb #slowcarb

Ingredients

  • 2 Tbsp cooking fat (olive oil, coconut oil, lard, etc)
  • 1/2 Tbsp garlic, minced
  • 1/2 tsp ginger, minced
  • 1/2 tsp ground cumin
  • 1/2 Tbsp yellow curry powder
  • 1 tsp fish sauce
  • 1 Tbsp water or chicken stock
  • 1-1.5 lbs chicken, cut into smaller pieces
  • 2 Tbsp coconut milk (if you like that flavor)
  • 1-2 Thai hot chiles, sliced thin (depending on your spice tolerance)
  • salt and pepper to taste

Instructions

  1. In a large pan (a wok is best but not necessary), melt the fat over medium heat. When the pan is up to temperature, toss in the garlic, ginger, cumin, curry powder, and fish sauce and saute for several seconds until fragrant.
  2. Add the water or broth and simmer for another 30 seconds
  3. Add the chicken, salt, and pepper and stir fry for about 5 minutes or until the chicken is fully cooked.
  4. When the chicken is done and most of the water has cooked out, add the coconut oil and chiles and stir fry it for just a few seconds to heat it up.
  5. Serve over a bed of cauliflower rice and enjoy!

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About Jason

Working on my own fitness, I love sharing with you what I find. You might recognize me from Finding My Fitness.

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2 Responses to Yellow Chicken Curry Recipe (And A Review of Everyday Paleo Thai Cuisine)

  1. Sasha June 25, 2015 at 5:42 pm #

    This might be my favourite recipe of all time. My whole family loves it.

    • Jason June 26, 2015 at 6:04 am #

      I’m glad they like it! It’s definitely one of my favorites too. The whole book it comes from is amazing.

      -j

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