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5.0 from 102 votes

Thai Yellow Curry

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 people
Calories: 591 kcal
Course: Main Course , Lunch
Cuisine: Thai

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

    Cup of Yum
  1. 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.
  2. 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.
  3. Put 8 Charlotte potatoes into a pan of boiling water and simmer for 6 minutes.
  4. Add 1 tablespoon Olive oil to a large wok over a low heat and add 0.5 Onion and cook for 60 seconds.
  5. Put the curry paste into the pan and add 3 tablespoon Light coconut milk and stir.
  6. Put 200 g Chicken breast into the pan and cook for 5 minutes, until the chicken is cooked through.
  7. Add 12 Baby corn, 2 handful Green beans and 16 Button mushrooms and cook for 5 minutes.
  8. 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

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

% 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.