Yellow Curry with Chicken

This is my quick version of a yellow curry with chicken, easily one of my favorite weeknight staples for dinner. I like to switch up the vegetables for a little variety. I’ve also made this with chickpeas and swapped in broiled salmon on the side for my protein, so this recipe is pretty foolproof and easy to customize to your liking! My favorites to serve with this are cauliflower rice, sweet potato, or other hearty vegetables and greens.

Ingredients

• 1 can coconut cream

• Yellow curry paste. I love using Mikes Organic Curry Love yellow curry paste, or any from your local store

• 1 lb of chicken breast

• 1 white onion, chopped

• 2-3 cloves of garlic, roughly chopped

• 2 large carrots, sliced in half lengthwise and chopped into bite-size pieces

• 1 red bell pepper

• 1 orange bell pepper

• Sliced mushrooms

• Avocado oil

• 2 cups green cabbage or kale

• 1/2 tsp crushed red chili flake + more to taste

• 1/4 tsp turmeric

• Salt and pepper to taste

• Cilantro for serving

Directions

1. Preheat large pot on medium

2. Add chopped onion, garlic, and avocado oil. Cook through.

3. Add sliced and chopped thawed chicken breast along with salt, pepper, turmeric, and chili flakes if you like some spice. Cook until no longer pink.

4. Throw in your carrots, mushrooms, and any vegetables that will require a longer cooking time. Sauté for another 5 minutes or so.

5. Add in the bell peppers and greens.

6. Mix in the recommended amount of curry paste and stir until it fully coats the chicken and vegetables.

7. Pour in the coconut cream and stir. Allow it to heat through and adjust temperature if needed to keep it at a soft simmer. Cook for another 5-10 minutes to ensure everything is cooked thoroughly.

8. Taste and adjust seasoning as needed, then serve with your ‘base’ of choice and garnish with herbs. Enjoy!