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Fragrant yellow chicken curry

Fragrant yellow chicken curry

Total Time
30 min
15 min
15 min
Curry doesn’t always have to be heavy. This quick dish is the perfect example. By using chicken stock and loads of vegies you can enjoy these flavours of India.


Canola oil

2 tsp

White onion

1 medium, thinly sliced

Chicken thigh, skinless, raw

480 g, (buy 600g) cut into 2cm pieces, fat trimmed

Yellow curry paste

¼ cup(s), (75g)

Kaffir lime leaves

6 individual

Salt reduced chicken stock

1 cup(s)

Light canned coconut milk

½ cup(s)

Green string beans

150 g


2 medium, chopped

Lime juice

2 tsp

Fish sauce

2 tsp

Bok choy

2 bunch(es)

Fresh coriander

¼ cup(s)


  1. Heat a wok over medium heat. Add oil and heat for 20 seconds. Stir-fry onion for 5 minutes or until softened. Add chicken and stir-fry for 2 minutes. Add curry paste and lime leaves and stir-fry for 1 minute or until fragrant.
  2. Add stock, coconut milk and carrot and bring to the boil. Reduce heat and simmer, partially covered, for 5 minutes or until carrots are almost tender. Add beans and cook, uncovered, for 3 minutes or until tender. Add juice and fish sauce and stir to combine. Remove and discard lime leaves.
  3. Meanwhile, boil, steam or microwave bok choy until tender. Drain. Sprinkle curry with coriander and serve with bok choy.


SERVING SUGGESTION: Basmati rice. TIPS: Yellow curry paste is milder than red or green curry paste. Find it in the Asian section of your supermarket. Chop your chicken and vegies and get all other ingredients ready before you start so you can add them to the wok as you go.