Yellow Curry

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Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 4 servings (using chicken in recipe)
Calories: 302kcal


  • 600 g chicken breast or pressed firm tofu
  • 2-3 tablespoons yellow curry paste (use an authentic brand such as Mae ploy or Thai Gold - it makes a big difference and tastes a lot better than the jarred sauces such as Tesco brand etc)
  • 2 tablespoons curry powder
  • 400 mls light coconut milk
  • 200 g green beans
  • 1 red pepper (approx 150g)
  • 200 g tenderstem broccoli ⁣


  • Heat a pan on a medium heat and spray well with one kcal spray.⁣
  • Dice your chicken breast/tofu and season well with salt and pepper.
    ????TOFU TIP: To make the tofu crispy, make sure to press it before cooking. To do this, wrap the block of tofu in a tea towel. Place on a plate and put something heavy on top for 30+ minutes to drain out any excess liquid.⁣
  • Add the chicken/tofu to the pan and stir fry until crispy and cooked throughout (about 5-7 minutes).
  • Remove the chicken/tofu from the pan and leave aside.⁣
  • Put the pan back on a medium heat and spray well again with one kcal spray.⁣
  • Add the curry paste and curry powder to the pan. ⁣
  • Cook for 2-3 minutes stirring to release flavours from the spices.⁣
  • Stir in the coconut milk and 100mls of water.⁣
  • Add in the chopped veg (broccoli, green beans and red pepper).⁣
  • Bring to a simmer and cook for about 10 minutes stirring from time to time to cook the veg and thicken the sauce.⁣
  • Add back in the chicken/tofu and cook for 2-3 minutes until heated throughout. ⁣
  • Taste and season as required.⁣
  • Garnish with coriander/basil (optional).
  • ⁣Serve with whatever side you like such as rice/cauliflower rice etc.⁣⁣


Calories: 302kcal | Carbohydrates: 9g | Protein: 41g | Fat: 9g