Thai Yellow Curry
Thai Yellow Curry

Thai Yellow Curry

September 28, 2016

Who does not love a good Thai Curry? This quick and easy meal serves four. You can do a vegetarian version simply sub the meat for tempeh. Serve with steamed jasmine rice on the side. Or for something a little more fancy Thai Coconut rice

  • Yields: 4 Serves


2 2 onions, roughly diced

2 cloves garlic, finely chopped

2 – 3 cm fresh ginger, finely chopped

2 red chillies, finely sliced

2 tbsp Nuttelex

600 g chicken breast fillets, diced

1/2 tsp cumin

1/2 tsp coriander seeds

2 tsp ground turmeric

250 ml chicken stock

300 ml coconut milk

150 g sugar snap peas

light soy sauce

basil, to garnish


1Fry the onions, garlic, ginger and chillies in Nuttelex for 2-3 minutes. Add the chicken and fry for a further 2-3 minutes.

2Crush the cumin and coriander seeds in a mortar and, together with the turmeric, stir through the chicken. Deglaze with the stock and add the coconut milk and sugar snap peas. Simmer gently for around 5 minutes, adding a little more stock if necessary. Finally, season to taste with soy sauce.

3Garnish with basil and serve with rice, if desired.