Creamy Thai Yellow Curry

Creamy Yellow Chicken Curry

A warm and comforting yellow chicken curry simmered in coconut milk and plenty of spices
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 5 servings
Calories: 389kcal


  • 10 ml coconut oil
  • 200 g brown onions- chopped
  • 2 cloves garlic- minced
  • 2 tsp freshly minced ginger
  • 1 tsp turmeric
  • 1-1½ tbsp yellow curry paste my favourite brand is Maesri
  • 400 ml light coconut milk
  • 800g-1kg chicken breast- diced
  • 2 tbsp lime juice
  • 1 tbsp brown sugar
  • 2 tsp fish sauce
  • 300 g carrots- peeled and diced
  • 250 g green beans or peas

To Serve

  • steamed jasmine rice or cauliflower rice
  • coriander


  • Heat the olive oil on a large pan and place on medium-high heat.
  • Add the chopped brown onions and fry for 2-3 minutes
  • Add the garlic, ginger, turmeric and curry paste and stir for a further 2-3 minutes or until the pan starts to spit
  • Add the coconut milk and stir to combine well. Bring to a gentle simmer, then reduce the heat to medium. Season with freshly ground salt and pepper
  • Add the chicken breast, lime juice, brown sugar, fish sauce, carrots and green beans
  • Cover with a lid and bring to boil, then allow to simmer for a further 7-10 minutes or until the chicken breast is cooked through. Gently stir the curry every few minutes to ensure the chicken cooks evenly
  • Once the chicken has cooked, remove from heat and set aside for 5 minutes to cool.
  • Serve over jasmine rice or cauliflower rice, and add fresh coriander over the top


Calories: 389kcal
Carbs: 21.7g | Fat: 10.1g | Protein: 63.2g

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