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Healthier Yellow Chicken Curry









Useful Information

Preparation Time –

8 mins

Cooking Time –

30 min

Difficulty –


Portions –



  • 2tsp coconut oil
  • 70g yellow curry paste
  • 2 Tbsp finely chopped fresh coriander
  • 3 tsp fresh grated ginger
  • 1 stick lemongrass, chopped finely
  • 1 can coconut milk
  • ½ chicken stock cube (250ml)
  • 1 red onion, cut into bite-size pieces
  • 1 butternut squash, cut into bite-size pieces
  • 200g French beans
  • A large handful of young spinach leaves
  • 2 large chicken fillets, cut into small bite-size pieces
  • 1 lime to serve

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    There are countless types of curries, which I love. This curry is comforting, relatively light, and super yummy. Yellow curry is a fabulous spice mix that is anti-inflammatory and immune boosting, so great for aching joints and recovery.

    Healthier Yellow Chicken Curry



    • In a large deep bottom pan, heat the oil over medium heat.
    • Add the curry paste, coriander, ginger and lemongrass. Stir vigorously to create an even paste. Cook for 2-3 mins, stirring.
    • Add the coconut milk to the mix, bringing it to a simmer for 2-3 minutes or until the paste and coconut milk start to blend together.
    • Next, stir in the chicken stock, onion and squash. Bring to a simmer, cover and cook for 5 minutes.
    • Add the chicken, bring it back to the boil and simmer it for 10 more minutes until the chicken is cooked through and the squash softened.
    • Just before it’s fully done, add your French beans and spinach, cover and simmer for a further 2 minutes.
      Ready to serve topped with lime and your favourite rice.

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