Yellow Chicken Curry

Preparation info
  • Serves


    • Difficulty


Appears in
Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

  • About

The pairing of slightly sweet coconut milk and fruit with savoury chicken and spices is at once a comforting, refreshing and exotic combination.


  • 300 ml/½ pint/ cups chicken stock
  • 30


  1. Make the yellow curry paste. Put the red chilli, garlic, shallots, lemon grass and turmeric in a mortar or food processor. Add the shrimp paste and salt. Pound or process to a paste, adding a little water if necessary.

  2. Pour the st