Chicken Thai Curry with Turnip and Celery
A quick and easy chicken Thai curry using healthy turnips and celery that will make dinner time a snap.
dairy free, gluten free, grain free, ketogenic, paleo, refined sugar free, thai
or other peppers to your heat level
Yai Thai's yellow Thai curry sauce
First, Season the chicken with powdered basil, ginger, paprika, and salt
Sauté celery, turnip, onion, and serranos in a drizzle of avocado oil on medium heat for 2-3 minutes
Add 2 tbsp of water to the pan and continue to cook for another 2-3 minutes
Add chicken, spices down, to the pan, moving the veggie mix to the side so the chicken touches the skillet. Cook until browned on the bottom, about 3-4 minutes.
Flip the chicken and add the Yai Thai's yellow Thai curry sauce. Fill the jar up halfway with water and add to pan.
Add radishes to the pan.
Simmer on medium-low for 20-25 minutes or until chicken is cooked through
Serve and enjoy!
Great served over rice, cauliflower rice, swiss chard or plain as a soup.