THE DAIRY KITCHEN Thai Chicken and Cashew Yellow Curry


Serves 4
Difficulty Easy
Preparation 15 MINS
Cooking 15 MINS
For a quick weeknight meal, try this fragrant yellow fish curry served with steamed rice.


olive oil spray
2 cloves garlic, crushed
2 teaspoons finely grated ginger
3 coriander roots, well washed and finely chopped
2 teaspoons Thai yellow curry paste
300g chicken breast fillet, cut into 1 1/2 cm pieces
300g pumpkin, cut into 2cm cubes
125g green beans, trimmed and halved
4 ripe tomatoes, chopped
1 cup reduced fat natural yoghurt
1 cup bean shoots
1/4 cup fresh coriander leaves
2 tablespoons raw cashews, toasted and chopped
2 cups cooked basmati rice, for serving
Handy Tips
Try using Thai red curry paste instead of yellow if desired. This curry is also delicious cooked with prawns or a firm white fish.

Nutrition (per serve)

Energy (kj) 1735
Sugars (g) 11.9
Protein (g) 30.3
Dietry Fibre (g) 5.7
Fat Total (g) 13.7
Sodium (mg) 325
Saturated (g) 3.5
Calcium (mg) 173
Carbohydrates (g) 38.4
Iron (mg) 2.6
All nutrition values are per serving.


  1. Lightly spray a deep non-stick frypan or wok with oil and gently cook the garlic, ginger, coriander root and paste for 1-2 minutes or until fragrant. Stir in the chicken, pumpkin, beans and tomatoes Bring to a boil, cover, reduce heat and simmer for 10-15 minutes or until the chicken and pumpkin are cooked.
  2. Remove curry from heat and stir through yoghurt.
  3. Serve curry topped with bean shoots, coriander leaves and cashew nuts and accompanied by rice.

Discover Great Recipes