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. For a vegan option, try our yellow curry with swiss chard and tofu.


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