Victoria’s Easy Yellow Curry
This delicious recipe is the perfect solution for busy weeknights or anyone looking to meal prep ahead of time. This curry is so versatile—you can swap in your favourite veggies, add tofu or chicken, and adjust the spices to your liking.
Ingredients
- 115 g Thai Yellow Curry Paste
- 2 tbsp olive oil
- 500 g chicken thighs, diced
- 400 ml light coconut milk
- 1 tsp fish sauce
- Vegetables of choice, I use pre-prepared julienne cut veggies from the supermarket
- 2 sliced red chillies (optional)
- Fresh basil to serve (optional)
Instructions
- Heat oil in a wok over medium heat, stir-fry Yellow Curry Paste until fragrant.
- Stir in half of the coconut milk and cook for 5 minutes until the sauce thickens.
- Add diced chicken and cook over high heat for 2 minutes.
- Pour in the remaining coconut milk, 100ml water, fish sauce, and bring to a boil.
- Add a generous amount of vegetables of your choice and chillies for spice. Simmer gently for about 10 minutes.
- Serve over cauliflower rice, brown rice, or jasmine rice, garnished with fresh basil leaves. (Cauliflower rice is the lowest in calories.)
*(rice of choice not included in calorie count)*
Nutrition
Calories: 390kcal
Tried this recipe?Let us know how it was!
