Thai Yellow Curry Chicken
Preparation : 20 min
Cooking : 0 min
Total time : 20 min Rest : 0 minCook Expert
1 tbsp oil
30 tsp yellow curry paste
700 g chicken thighs
400 ml coconut milk
1 tbsp of light brown sugar
1 tbsp fish sauce
1 small red capsicum, sliced
100 g green beans, trimmed & halved
0.5 bunch broccolini, chopped into 5cm pieces
100 g punnet grape tomatoes, optional
Associated products
- 1 tbsp oil
- 30 tsp yellow curry paste
- 700 g chicken thighs
- 400 ml coconut milk
- 1 tbsp of light brown sugar
- 1 tbsp fish sauce
- 1 small red capsicum, sliced
- 100 g green beans, trimmed & halved
- 0.5 bunch broccolini, chopped into 5cm pieces
- 100 g punnet grape tomatoes, optional
The recipe is developed by Vanessa for Magimix
6 comments
this is absolutely luvly
This was beautiful! I added some carrot straws and mushrooms. I added 3 heaped tspn of curry paste ( not 30 as indicated in recipe) and it had some good heat, and chicken was tender and full of flavour! I served it on a stir fried cauliflower rice. Delish!
So easy and really delicious! On my regular weekly menu now 😀
Thanks to the reviewer who suggested 3 tsp of curry paste, not 30. The 3 tsp made a very mild curry. I didn't have the quantity of coconut milk available but there was more than enough liquid so I might keep to 200ml in future. Mainly important that the timings were good for the chicken and the vegetables and these were spot on.
The curry came out fine after adjusting cooking times (upwards) - chicken was not cooked so added another 10 minutes or so. There was quite a lot of liquid too so adjusting the coconut milk quantity downward should also be done.
The first full recipe I have done with the Cook Expert. It was easy to follow, quick to do and the taste and texture was really good! A quick and easy "go-to" meal when you're time poor.