Yellow Coconut Chicken & Veggie Curry

yellow curry.jpg

Serves 4-8 (depending on portion size)

Note: There are two ways I make this – fast and slow. Both work, I just prefer the slow-cooker sometimes for convenience and softening the veggies/meat…

Also, you can leave out the chicken to make it vegetarian/vegan friendly.


  • 1 Tablespoon of sesame oil
  • 1 Brown Onion diced
  • 2 Large Tablespoons of Yellow Curry Paste
  • 2 Tablespoons of Fish Sauce (more if you like)
  • Splash of lemon juice and/or white vinegar (for tartness)
  • 2-4 tsp Soy Sauce
  • Salt (to taste)
  • Ground cumin – 1-2 tsp
  • Ground coriander – 1-2 tsp
  • 500-700g Boneless Chicken thigh or breast (thigh tends to be more flavoursome & tender)
  • Seasonal Veggies (whatever you like or is reasonably prices – I like pumpkin, mushrooms, leeks, broccoli, cauliflower, courgettes, capsicum)
  • Frozen vegetables e.g. 1 packet of Watties Chinese Mix or equivalent, frozen spinach, frozen Okra, frozen peas (I use more or less of this depending on how many fresh veggies I have used)
  • Fresh coriander – to garnish
  • Coconut Cream – 2 tins or 1 carton (I like to use the thick part only, so the sauce is not too watery)


  1. Heat a pan with the sesame oil and then add the diced chicken to brown the outsides  – cook for 2-3 mins the remove and keep to the side for now
  2. Sauté the onion in the pan until cooked through/translucent and then add the curry paste, stirring and adding a bit of water if it starts to catch on the bottom.
  3. When paste/onion mixture has darkened slightly add fish sauce, soy sauce, lemon juice or vinegar & other spices
  4. At this stage, either remove from the pan and add to Crockpot along with chicken and all the other veggies (and coconut cream) OR add your fresh veggies to the pan and cook along with curry paste/spice mix for 5mins or so.
  5. Then add the frozen veggies to the pan along with your sautéed  chicken and the coconut cream.
  6. Gently simmer until all cooked through.
  7. Taste for flavour and seasoning and salt or more fish sauce or curry powder to your liking (and/or chilli flakes if you like more of a kick)



These are the curry pastes I like and coconut creams I use (I am for ones with the highest percentage coconut, as opposed to mostly water/emulsifiers). 

IMG_20180713_132906.jpg IMG_20180713_133359.jpg

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