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Thai Yellow Chicken Curry

January 29, 2019

Hey guys! So I know I know it's been a while since my last blog post. Well a lot has happened in the past 6 months. I started a new job that I absolutely love and we moved my brother in with us whom is an adult with special needs. So I needed to take some time to get readjusted to our new schedule.

 

As I mentioned above, I love my new job and my brother is doing really well.  He's even lost 35 lbs. We cut out sodas, he's eating more veggies, and we've discovered that he loves taking walks. 

 

 

 

 

I on the other hand have gained a few lbs. But it's all good, life is good and I'm at a place where I can now get back to taking care of myself.

 

With that being said, your girl has gotten back in the kitchen and do I have a dish for you! I recently discovered that I love Thai Yellow Chicken Curry. It goes wonderfully with jasmine rice or to make it Whole30 you can pair it with cauliflower rice. Here's my take on it and I hope you enjoy! 

 

Thai Yellow Chicken Curry

 

2 lbs Thinly sliced chicken thighs

1 Onion sliced into thin strips

4 Cloves minced garlic

6 Tbsp Ghee or Avocado Oil

1 Red Pepper Sliced into thin strips

1 cup small diced pineapple

2 minced habanero peppers

2 Tbsp Tumeric

4 tsp coriander

2 tsp cumin

2 tsp cayenne

2 tsp grated ginger

2 Cans coconut milk

Salt and Pepper to taste

 

 

1. Saute onions and bell pepper in oil until soft (about 5-10 min)

 

2. While the onions and pepper is cooking, combine all of the dry spices and just enough coconut milk to make a paste.

 

3. Add in the spice paste, garlic, ginger, habanero, and pineapple to the pot. Cook for about 5 minutes until fragrant. 

 

4. Next up add in your chicken pieces and cook until they look almost done. (about 10 minutes)

 

5. Add in the two cans of coconut milk. Stir, cover and let simmer for 30 minutes.

 

6. Last but not least season to taste with sea salt and fresh cracked pepper. Serve over jasmine rice or to make it whole30 serve over cauliflower rice.

 

*Tip you can find riced cauliflower in the freezer section at your local grocery store. I just microwave mine, add in some salt and pepper and voila. 

 

 

 

 

 

 

 

 

 

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