Thai Yellow Curry
User Reviews
5.0
102 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
30 mins
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Servings
4 people
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Calories
591 kcal
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Course
Main Course, Lunch
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Cuisine
Thai
Thai Yellow Curry
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This fresh and vibrant Thai Yellow Curry is bursting with flavour and has lots of added vegetables - a much healthier alternative to ordering Thai food, and cheaper too.
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Ingredients
Curry paste:
- 0.5 teaspoon coriander seeds
- 0.5 teaspoon cumin seeds
- 3 red chillies small
- 1 shallots large
- 1 garlic clove
- 1 tablespoon galangal
- 3 kaffir lime leaves
- 1 talk lemongrass
- 1 teaspoon fresh coriander (cilantro)
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- 0.5 teaspoon sea salt
Other ingredients:
- 1 tablespoon olive oil
- 0.5 onion diced
- 200 g chicken breast cut in to very small chunks
- 8 Charlotte potatoes quartered
- 12 baby corn halved
- 2 handful green beans halved
- 16 button mushrooms halved
- 3 tablespoon light coconut milk
- 280 ml light coconut milk
- 250 ml water
- 1 vegetable stock cube
- 2 tablespoon fish sauce
Instructions
- Make the paste by adding 0.5 teaspoon Coriander seeds and 0.5 teaspoon Cumin seeds to a wok over a low heat and dry fry for 60 seconds. Add to a pestle and mortar.
- To the pestle and mortar, add 3 Red chillies, 1 Shallots, 1 Garlic clove, 1 tablespoon Galangal, 3 Kaffir lime leaves, 1 stalk Lemongrass, 1 teaspoon Fresh coriander (cilantro), 1 tablespoon Curry powder, 1 teaspoon Ground turmericand 0.5 teaspoon Sea salt. Make sure it is all chopped up very, very, VERY small. Pound for around 10 minutes until it is a paste.
- Put 8 Charlotte potatoes into a pan of boiling water and simmer for 6 minutes.
- Add 1 tablespoon Olive oil to a large wok over a low heat and add 0.5 Onion and cook for 60 seconds.
- Put the curry paste into the pan and add 3 tablespoon Light coconut milk and stir.
- Put 200 g Chicken breast into the pan and cook for 5 minutes, until the chicken is cooked through.
- Add 12 Baby corn, 2 handful Green beans and 16 Button mushrooms and cook for 5 minutes.
- Put 280 ml Light coconut milk, 250 ml Water, 1 Vegetable stock cube and 2 tablespoon Fish sauce into the pan and simmer for 10 minutes.
Notes
- If you are not a fan of chicken, you could use king prawns or tofu instead. Or flake in some cooked salmon chunks before serving.
- Keep this curry vegetarian by swapping the meat for extra vegetables.
- Love your curry super spicy? Use another red chilli when making the paste.
- You can make the paste ahead of time and keep it in an air tight container in the fridge for up to 3 days.
- For a more traditional flavour, you can add some shrimp paste too.
- Don't cut the potatoes too big, otherwise they won't be cooked enough.
Nutrition Information
Show Details
Serving
1portion
Calories
591kcal
(30%)
Carbohydrates
100g
(33%)
Protein
26g
(52%)
Fat
12g
(18%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.01g
Cholesterol
32mg
(11%)
Sodium
1341mg
(56%)
Potassium
2674mg
(76%)
Fiber
14g
(56%)
Sugar
12g
(24%)
Vitamin A
814IU
(16%)
Vitamin C
145mg
(161%)
Calcium
108mg
(11%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 591 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 591kcal | 30% |
| Carbohydrates | 100g | 33% |
| Protein | 26g | 52% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 32mg | 11% |
| Sodium | 1341mg | 56% |
| Potassium | 2674mg | 57% |
| Fiber | 14g | 56% |
| Sugar | 12g | 24% |
| Vitamin A | 814IU | 16% |
| Vitamin C | 145mg | 161% |
| Calcium | 108mg | 11% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
102 reviews
Excellent
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