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Delicious chicken thai curry made with yai thai curry sauce, radishes, turnips and celery
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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.
Course Main Course
Cuisine dairy free, gluten free, grain free, ketogenic, paleo, refined sugar free, thai
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes

Ingredients

  • 4-6 chicken thighs
  • 1/2 tsp dried basil
  • 1/4 tsp ginger
  • 1/2 tsp paprika
  • 1/4 tsp salt
  • 2 ribs celery diced
  • 1 small turnip diced
  • 1/4 white onion diced
  • 2 small serranos or other peppers to your heat level
  • 1 jar Yai Thai's yellow Thai curry sauce
  • 5-6 radishes sliced

Instructions

  • First, Season the chicken with powdered basil, ginger, paprika, and salt
  • Saut√© 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.
    A quick chicken Thai curry with turnip, celery, radishes and Yai Thai's yellow curry sauce, this recipe will satisfy when you're craving Thai takeout.
  • Flip the chicken and add the Yai Thai's yellow Thai curry sauce. Fill the jar up halfway with water and add to pan.
    A quick chicken Thai curry with turnip, celery, radishes and Yai Thai's yellow curry sauce, this recipe will satisfy when you're craving Thai takeout.
  • Add radishes to the pan.
  • Simmer on medium-low for 20-25 minutes or until chicken is cooked through
  • Serve and enjoy!

Notes

Great served over rice, cauliflower rice, swiss chard or plain as a soup.