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Thai Yellow Curry

Wednesday, November 8, 2023
Thai Yellow Curry


2 onions, roughly diced
2 cloves garlic, finely chopped
2- 3 cm fresh ginger, finely chopped
2 red chillies, finely sliced
2 tbsp Buttery Coconut Oil Spread
600 g chicken breast fillets, diced
1/2 tsp cumin
1/2 tsp coriander seeds
2 tsp ground turmeric
250 ml chicken stock
300 ml coconut milk
150 g sugar snap peas
light soy sauce
lemon or lime wedges and basil, to garnish
rice, roti or naan on the side


Fry the onions, garlic, ginger and chillies in Nuttelex for 2-3 minutes. Add the chicken and fry for a further 2-3 minutes.
Crush the cumin and coriander seeds in a mortar and, together with the turmeric, stir through the chicken. Deglaze with the stock and add the coconut milk and sugar snap peas. Simmer gently for around 5 minutes, adding a little more stock if necessary. Finally, season to taste with soy sauce.
Garnish with basil and serve with rice, if desired.