I’ve been feeling in the mood for a Thai curry lately so I modified this off a recipe for Thai yellow curry from Rachel Cooks Thai. If you’re in the mood for Thai, check her out – she has so many amazing recipes and pictures! I’ve never cooked Thai before so I was pleasantly surprised to find how out how easy it was to make a curry. Of course, my curry paste and coconut milk came from a jar, but other than that everything else was pretty much from scratch!
In her recipe, Rachel recommends scooping the thick cream floating atop the coconut milk out of the can and heating this cream in the pan before mixing with the curry paste and adding the chicken. When I opened my can, though, I couldn’t find any cream – it was all just liquid – so I didn’t bother with that.
Rachel suggests serving this curry the traditional way, with jasmine rice, but I was in a hurry so I just microwaved one of my handy SunRice brown rice and quinoa combo packages. So handy – and healthier than the usual white rice too! It looks a little yellow and washed out in the picture, but int real life the curry was a lovely warm yellow. It wasn’t spicy at all either – in fact, quite mild. The spiciness depends on your curry paste and how much of it you put in. As I’m a complete wuss when it comes to eating spicy food (Nando’s lemon and herb for me any day – I choke even at the mild peri-peri), I choose a mild paste and put in about two heaping spoonfuls for extra taste.
Easy Thai Yellow Curry:
- Half a white or brown onion, finely chopped
- Two potatoes, peeled and sliced into cubes
- 2-3 handfuls of long green beans, washed, trimmed and cut into thirds or quarters
- One punnet baby corn, washed and chopped in halves
- Two chicken breasts, washed and diced
- One pack of 250 gram SunRice Heat and Eat Rice and Quinoa or one cup of cooked jasmine rice
- One can coconut milk
- 2-3 spoonfuls of yellow curry paste
Place potatoes in a pan of boiling water and parboil for five minutes. Remove from pan and drain. Reserve for later.
Heat a little oil in a large pan. Add chopped onion and cook till fragrant. Add the chicken and stir-fry until the meat is browned on the outside.
Add the curry paste, ensuring chicken is coated thoroughly with the paste. Stir in the coconut milk and bring to a boil.
Add the potatoes, beans and corn. Stir-fry for a few minutes, then turn down the heat and leave to simmer on low, stirring occasionally, until meat is cooked through and vegetables are tender.
Serve with either jasmine rice or rice and quinoa. Enjoy!