Thai yellow curry with chicken, butternut and green beans

A fabulously easy Winter curry to envelope you in comfort.

Recipe from: 14 August 2012
Preparation time: 5 min
Cooking time: 30 min


  • 30
    cooking oil
  • 50
    Thai yellow curry paste
  • 1
    small onion - peeled and cut into leaves
  • 800
    coconut milk
  • 500
    cubed butternut - cut into smaller cubes
  • 500
    chicken thigh fillets - cut into strips
  • 1
    green chilli - sliced
  • 125
    fine green beans - trimmed
  • 1
    chopped coriander
  • 15
    fish sauce - to taste
Servings: Change Serving


Heat the oil in a large wok or pot. Fry the onion and paste until fragrant, then add the coconut milk and bring to the boil.

Add the butternut, chicken and chilli.  Simmer uncovered for +- 20 minutes (until butternut has softened).

Add the beans and simmer for another 10 minutes. Remove from the heat and add the coriander and fish sauce.

Serve with jasmine or basmati rice.

Reprinted with permission of Bits of Carey. To see more recipes, click here.


Read more on: boil  |  recipe  |  sauté  |  curries  |  chicken

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