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Thai yellow chicken curry

Serves 4
Prep time: 10 minutes
Cooking time: 30 minutes

This is one curry that kids seem to love. The mild, sweet flavour and creamy coconut broth makes it a family favourite.



  • 2 tablespoons Thai yellow curry paste
  • 1 large orange kumara, peeled and chopped into 2.5cm chunks
  • 2 medium potatoes, peeled and chopped into 2.5cm chunks
  • 1 x 400-gram can coconut milk
  • ½ cup chicken stock
  • 400 grams chicken breast, skin off
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon lemon juice
  • Large handful green beans, topped, tailed and chopped into 3cm pieces
  • ½ cup frozen green peas
  • Basil and coriander leaves for garnish (optional)
View the method
  1. Heat a splash of oil in a large saucepan and gently cook the curry paste for a couple of minutes until fragrant.
  2. Add the kumara and potato and turn the vegetables to coat with the curry paste.
  3. Pour in the coconut milk and chicken stock, bring to the boil and then simmer for 10 minutes.
  4. Cut the chicken into 1.5cm-wide strips and add to the pan with the fish sauce, soy sauce, lemon juice and beans. Simmer for 10 minutes until chicken is cooked through.
  5. Add the peas to the pan and cook a further minute. Taste and adjust seasoning. Garnish with basil and/or coriander leaves, if liked. Serve with steamed Jasmine rice.
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