Thai Yellow Curry

September 28, 2016

A quick and easy dinner that is big on flavour. For less heat halve the chilli, for more double it.  Serve with slices of fresh lemon or lime,  steamed rice and roti/ naan panfried in Nuttelex to soak up the sauce.


2 2 onions, roughly diced

2 cloves garlic, finely chopped

2 – 3 cm fresh ginger, finely chopped

2 red chillies, finely sliced

2 tbsp plant based Nuttelex

600 g chicken breast fillets, diced

1/2 tsp cumin

1/2 tsp coriander seeds

2 tsp ground turmeric

250 ml chicken stock

300 ml coconut milk

150 g sugar snap peas

light soy sauce

lemon or lime wedges and basil, to garnish

rice, roti or naan on the side


1Fry the onions, garlic, ginger and chillies in Nuttelex for 2-3 minutes. Add the chicken and fry for a further 2-3 minutes.

2Crush the cumin and coriander seeds in a mortar and, together with the turmeric, stir through the chicken. Deglaze with the stock and add the coconut milk and sugar snap peas. Simmer gently for around 5 minutes, adding a little more stock if necessary. Finally, season to taste with soy sauce.

3Garnish with basil and serve with rice, if desired.