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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
Author Alicia Pope

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
  • 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.
    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.