Thai Yellow Curry Chicken Recipe

Thai 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


Try this Thai yellow curry, then check out our Thai green chicken curry, Thai red chicken curry, vegan Thai red curry, Thai green fish curry and more Thai recipes



  • 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.

Check out our best chicken curry recipes here...

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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