Coconut Yellow Chicken Curry
Curries are one of my favourite comfort foods, and this Coconut Yellow Chicken Curry is all about big flavour with minimal effort. The yellow curry paste gives it a warm, aromatic base, while coconut milk keeps it creamy and balanced. I like adding zucchini, snow peas, and broccolini for a hit of freshness, but you can mix and match with whatever vegetables you have on hand. Served over rice with lime and coriander, it’s a colourful bowl that works just as well for weeknight dinners as it does for meal prep.
Serves
4
Prep time
10 minutes
Cooking time
25 minutes
Ingredients
- 1 tbsp olive oil
- 1/2 brown onion, finely sliced
- 2 garlic cloves, minced
- 2 tsp fresh ginger, grated
- 1/3 cup yellow curry paste
- 400ml can coconut milk
- 1 cup chicken stock
- 500g chicken thigh fillets, sliced into strips
- 1 zucchini, thinly sliced into half-moons
- 1 cup snow peas, trimmed
- 1 small bunch broccolini, chopped
- Juice of ½ lime
- 2 tsp fish sauce
- 2 tsp brown sugar
- Salt and pepper, to taste
To serve:
- Steamed rice
- Fresh coriander
- Lime wedges
- fresh chilli (optional)
Directions
- Heat the olive oil in a large, deep sauté pan over medium heat. Add the onion and cook for 2–3 minutes until softened.
- Stir in the garlic and ginger and cook for another 30 seconds until fragrant.
- Add the yellow curry paste and cook for 1–2 minutes, stirring constantly.
- Pour in the coconut milk and chicken stock, stirring to combine. Bring the mixture to a gentle simmer.
- Add the chicken and cook for 10–12 minutes, or until the chicken is cooked through.
- Toss in the zucchini, snow peas, and broccolini. Simmer for 2–3 minutes until the vegetables are just tender.
- Stir through the lime juice, fish sauce, and brown sugar.
- Serve over steamed rice, topped with fresh coriander, lime wedges, and sliced chilli if using.
Ingredients
- 1 tbsp olive oil
- 1/2 brown onion, finely sliced
- 2 garlic cloves, minced
- 2 tsp fresh ginger, grated
- 1/3 cup yellow curry paste
- 400ml can coconut milk
- 1 cup chicken stock
- 500g chicken thigh fillets, sliced into strips
- 1 zucchini, thinly sliced into half-moons
- 1 cup snow peas, trimmed
- 1 small bunch broccolini, chopped
- Juice of ½ lime
- 2 tsp fish sauce
- 2 tsp brown sugar
- Salt and pepper, to taste
To serve:
- Steamed rice
- Fresh coriander
- Lime wedges
- fresh chilli (optional)
Directions
- Heat the olive oil in a large, deep sauté pan over medium heat. Add the onion and cook for 2–3 minutes until softened.
- Stir in the garlic and ginger and cook for another 30 seconds until fragrant.
- Add the yellow curry paste and cook for 1–2 minutes, stirring constantly.
- Pour in the coconut milk and chicken stock, stirring to combine. Bring the mixture to a gentle simmer.
- Add the chicken and cook for 10–12 minutes, or until the chicken is cooked through.
- Toss in the zucchini, snow peas, and broccolini. Simmer for 2–3 minutes until the vegetables are just tender.
- Stir through the lime juice, fish sauce, and brown sugar.
- Serve over steamed rice, topped with fresh coriander, lime wedges, and sliced chilli if using.
Helpful Tips
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Curry can be frozen (without rice) for up to 2 months. Defrost overnight in the fridge, then reheat gently on the stove or microwave.
Substitutions
- Protein: Swap chicken for prawns, firm white fish, or tofu for a vegetarian option.
- Veggies: Use capsicum, beans, or baby corn
- Paste: If you can’t find yellow curry paste, green or red curry paste both work — just adjust the spice to taste.
- Extras: Add cashews or peanuts on top for crunch.
Serving Suggestions
- Serve with jasmine or basmati rice to soak up the sauce.
- Pair with warm roti or naan for dipping.
- Add extra lime and chilli at the table for people who like more heat.
Watch How to Make It
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