Yellow Chicken Curry

My Yellow Chicken Curry is one of my all-time favourite go-to dinners. It’s mild enough for the whole family to enjoy, but still full of flavour, colour, and that cozy, comforting vibe we all crave at the end of a long day. This recipe is super easy to make, perfect for weeknights when you want something warm and satisfying without spending hours in the kitchen.

It’s also incredibly budget-friendly. The ingredients are simple and affordable, no fancy spices or expensive add-ins here. Just everyday pantry staples paired with a jar of curry paste readily available in the Asian section of any supermarket, that come together to make something delicious. I keep it super simple with carrots and peas, which not only add flavour and texture but also help stretch the meal further without adding to the cost.

One of the things I love most is how flexible it is. If you don't have fresh carrots in your fridge, you could add 2 cups of frozen peas/corn & carrot mix in the same step as the peas.

Serve it over rice or with flatbread, and you’ve got a hearty, well-rounded meal the whole family will be happy to see on the table. It also reheats well, making it a great option for lunch the next day or meal prep for the week.

If you’re after a low-fuss, flavour-packed dish that’s easy on the budget and big on comfort, my Yellow Chicken Curry is a must-try!

Ingredients

1 tablespoon olive oil

1 medium brown onion, diced

2 medium carrots, cut in half lengthways then sliced

500g diced chicken thigh

1/3 cup yellow curry paste

1 tablespoon fish sauce

1 tablespoon maple syrup (optional)

270mL coconut milk

3/4 cup frozen peas

(optional, if you like a thicker sauce) :

1 tsp cornflour dissolved in 1 tbsp water

Steamed rice to serve.

Method

1. Heat the oil in a large pan or dutch oven over medium-high heat.

2. Add diced onion and chopped carrots and cook, stirring for 4-5 minutes until onion begins to soften.

3. Add diced chicken and cook until the meat is starting to brown.

4. Add curry paste and stir to coat the veggies and chicken.

5. Add fish sauce, maple syrup, coconut milk and peas and stir until heated through and it starts simmering.

6. Reduce heat to low, cover and allow to simmer, stirring occasionally, for 30 mins.

7. If you like a thicker sauce, add the cornflour and water mix and stir thoroughly.

8. Serve with steamed rice and/or flat bread.