Thai yellow curry with chicken, butternut and green beans

4 servings Prep: 5 mins, Cooking: 30 mins
Rate this recipe
A fabulously easy Winter curry to envelope you in comfort.

By Food24 August 14 2012
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (10)

30 ml oil
50 g thai yellow curry paste
1 onion — small, peeled
800 ml coconut milk
500 g butternut — cubed
500 g chicken — thighs, strips
1 green chilli — sliced
125 g green beans — fine, trimmed
1 handful fresh coriander — chopped
15 ml fish sauce — to taste
Tap for ingredients
Tap for ingredients

Method:

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.

 



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.