Yellow Curry Chicken Recipe

Yellow curry chicken noodles

  • serves 2
  • Easy

Thai yellow curry paste adds a mild, fragrant spice to this light coconut curry with chicken and crunchy mangetout



  • dried flat rice noodles 100g
  • coconut milk 400g tin
  • thai yellow curry paste (we used Thai Taste) 2 tbsp
  • chicken stock 100ml
  • chicken mini fillets 300g, sliced
  • mangetout 75g, halved lengthways
  • red chilli 1, deseeded and shredded
  • Thai basil a handful, torn to serve


  • Step 1

    Put the noodles in a large bowl and pour over enough boiling water to cover. Soak for 8-10 minutes or until tender then rinse in cold water and drain.

  • Step 2

    Meanwhile, open the coconut milk and scoop 2 tbsp of the thickened cream from the top of the can into a non-stick pan. Heat with the curry paste, stirring until sizzling.

  • Step 3

    Add the rest of the coconut milk and chicken stock, and bring to a simmer. Add the chicken and cook for 2 minutes then add the mangetout, and cook for another minute.

  • Step 4

    Divide the noodles between 2 bowls. Spoon over the curry and top with the red chilli and thai basil.

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Nutritional Information

  • Kcals 737
  • Fat 39.2g
  • Saturates 29.9g
  • Carbs 48g
  • Sugars 6g
  • Fibre 5g
  • Protein 45.7g
  • Salt 1g