Recipe: Thai Yellow Curry

I have to say this curry was – like a good curry should be – even better the next day, so treat yourself and make a little bit extra. The measurements are all a roughish guide, I’m not a great one for keeping track of exactly how much of something I use and when making a curry it’s best to just taste as you go. Remember you can use any veggies you want in this, you can leave out the chicken or sub it for beef or prawns, get a little bit crazy!


  • 2 Chicken breasts cut into bite sized pieces
  • 2 Medium potatoes peeled, cubed and par boiled
  • Green beans, cut into 1 inch pieces
  • Handful of small red onions, peeled
  • 6 Ears of baby corn sliced into rounds
  • 2 tblsp Yellow curry paste
  • 1 Can coconut milk
  • 1/2 Cup water
  • 2 Lemon leaves
  • 1 tsp Fish sauce
  • 1 tsp Sugar


  1. Heat a little oil in the pan – I used grapeseed oil because it doesn’t change the flavour of the food you cook in it plus it gets really nice and hot really quickly – and then add the curry paste.
  2. Cook the curry paste until it becomes fragrant – they say the longer you cook the paste the spicier the food becomes but weather or not that is true I’m not sure. Add the chicken, and stir briefly before adding the coconut milk and lemon leaves.
  3. Add the vegetables and water then allow to simmer for 5 -10 minutes.
  4. Add the fish sauce and sugar, make sure all ingredients are well combined and simmer for 10 – 15 minutes more.
  5. Serve over steamed rice and top with fried onions and to finish it all off and help with the heat place some peeled and sliced cucumbers into white vinegar for a little while and enjoy them with your curry!

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