Photo of Yellow chicken curry by WW

Yellow chicken curry

SmartPoints® value per serving
Total Time
45 min
20 min
25 min
If you prefer a more tame curry, then best to try this dish. Yellow curry is milder than red and green, but still gives you the authentic flavour of Indian dishes. It’s also filled with lots of veggies and infused with lemongrass.


Olive oil

2 tsp

Brown onion

1 medium, finely chopped


2 clove(s), crushed

Skinless chicken breast

450 g, (buy 500g) lean, thinly sliced

Yellow curry paste

2 tbs

Light coconut milk

400 ml

Kaffir lime leaves

2 individual, torn

Fresh lemongrass

1 piece(s), pale section only, bruised


2 small, thinly sliced

Bok choy

1 baby, coarsely chopped

Canned bamboo shoots, rinsed, drained

180 g, (1 x 225g can)

Fresh basil

½ cup(s), (Thai)


  1. Heat oil in a large saucepan over medium-high heat. Cook onion and garlic for 5 minutes or until softened. Add chicken and curry paste. Cook, stirring, for 2 minutes or until chicken is coated in paste.
  2. Add milk, lime leaves, lemongrass and ½ cup (125ml) water and bring to the boil. Reduce heat and simmer, uncovered, for 10 minutes or until sauce has thickened.
  3. Add zucchini, bok choy and bamboo shoots. Cook, stirring, for 5 minutes or until zucchini is tender. Remove and discard lime leaves and lemongrass. Stir in basil. Serve.


SERVING SUGGESTION: Steamed jasmine rice. TIPS: Bruising lemongrass releases more flavour. To do this, lightly crush the stem with the flat side of a large knife until it breaks apart slightly.Yellow curry paste has a milder flavour than red or green curry paste. Find it at major supermarkets or Asian grocery stores. If unavailable, use red or green curry paste to taste.