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yellow curry recipe

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.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Course dinner
Cuisine Thai
Servings 4 people
Calories 390 kcal

Ingredients
  

  • 2 tbsp Olive Oil
  • 115 g Thai Yellow Curry Paste I use Valcom
  • 500 g Chicken Thighs Diced
  • 400 ml Light Coconut Milk
  • 1 tsp Fish Sauce
  • 2 Cups Vegetables of choice I use pre-prepared julienne cut veggies from the supermarket
  • 2 Red Chillies Sliced (optional)
  • 1 tbsp 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.)

Notes

*(rice of choice not included in calorie count)
Find our Cauliflower rice recipe here.
 

Nutrition

Calories: 390kcal
Keyword curry
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