Coconut Yellow Chicken Curry

Updated: Sep 3

Nothing beats a good curry! It is always better to make your own curry paste from scratch (tastes amazing when you do this) but time is limiting factor in our everyday lives! I would recommend Ayam Thai Curry Pastes as these seem to have mostly natural and minimal ingredients compared to the other brands. You can make this curry in less then 30 minutes and serve on a bed of quinoa or rice. The benefit of a curry is that you can literally add any vegetable you have in the fridge to ‘bulk’ it up and minimise wastage!

Ingredients (serves 4) 

  • 500-600gm Chicken, chopped up

  • 1/3 cup Ayam Thai yellow curry paste

  • 1 onion, finely chopped

  • 2 cloves garlic, finely chopped

  • 1 tsp ginger, finely grated

  • 1 can coconut milk

  • 1 can coconut cream

  • 1 tbsp fish sauce

  • 1 tbsp coconut sugar

  • 1 chilli, finely diced

  • 1 tsp turmeric

  • 2 cups green beans

  • 4-6 Kaffir Lime Leaves

  • 1 capsicum, finely chopped

  • 2 carrots, chopped

  • Large handful of silverbeet or spinach, finely chopped

Method 

  1. Lightly fry the onions, garlic, turmeric, ginger, carrots and curry paste for 2-3 minutes in 1 tbsp coconut oil. Add the chicken and fry for another 4-5 minutes. Add the coconut milk, fish sauce, coconut sugar, chilli, green beans, kaffir lime leaves and capsicum.

  2. Simmer on medium heat for approx 15 minutes. Add the silverbeet or spinach and cook for another 5 minutes or until chicken is perfect. Serve on a bed or quinoa or brown rice and garnish with coriander.

Enjoy!