Yellow Thai Curry

The other day, I was craving a Thai-inspired curry, so I picked up some coconut milk and using some root vegetables, I started putting together a curry. This was actually meal prep — I made enough for five portions (be warned, you will want seconds, but it’s a rich curry).


Note: For a vegan-friendly dish, swap the chicken for tofu and the meat stock cube for vegetable.

You will need:

  • Two chopped carrots
  • Half a butternut squash, diced
  • Two bell peppers (I used one yellow, one red), diced
  • Three tomatoes, chopped
  • Two onions, diced
  • Two green chillis, very finely diced
  • Three garlic cloves, finely diced
  • 1 can of coconut milk
  • 4 chicken breasts, cut into pieces
  • 1-3 tbsp olive oil


  • A little under a tablespoon of salt (I mean, to taste, but really this is what I felt it needed)
  • 1 1/2 tsp tumeric
  • 1 tsp cumin
  • 1 tbsp dried coriander
  • 1/2 tsp nutmeg
  • 1 meat stock cube


Chop and prep all of your vegetables and have them ready for when you need to chuck them into the curry. If you don’t like spice in your food, either take out the seeds from the chillis or use just one. If you do like spicy food, I’d recommend adding another chilli!

Start off with 1-2 tbsp of olive oil and throw in the onion and chilli to cook until translucent, then add the garlic and all of your spices except the salt.  Cook until fragrant — about three to five minutes. Once that’s ready, add your chicken and cook until it starts to brown.


Once the chicken seems to have picked up enough colour, add all of your vegetables. If you feel you need a little more oil, add it here and just give the vegetables a toss with the chicken, onions and spices for at least three or four minutes. Crumble the vegetable stock cube over the top.


Add the can of coconut milk and about a can’s worth of boiling water. Stir it through thoroughly, and add about half the salt.

Leave it to cook and reduce for at least half an hour on a low simmer. I felt mine was ready after about 45 minutes, tasted it and added the rest of the salt.


I served mine with half a cup of brown rice, and it was delicious. If I were to have this without the carbs I’d probably divide it into three or four portions instead of five.

If you make this, do let me know what you think!

As always, bilafiya (well wishes and wellbeing)

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