Thai Yellow Chicken Curry

Dr Eva Orsmond serves up a healthy chicken curry.


  • 5 ml olive oil
  • 150 g chicken or turkey breast (cut in thin strips)
  • 1 butternut squash (approx 100g, peeled, seeds removed and cut in thin strips)
  • 70 g green pepper (pips removed and cut into thin strips)
  • 100 g celeriac (cut into strips)
  • 100 g onion (finely sliced)
  • 25 g peppadews (finely chopped)
  • 1 kaffir lime leaf
  • 2ml yellow curry paste
  • 15 ml soy sauce
  • 1 clove garlic (crushed)
  • 0.25 vegetable stock cube
  • 100 ml boiling water
  • 1 tsp turmeric


  1. Cut the chicken into small strips and set aside.
  2. Heat the oil in a wok and add the butternut squash, green pepper, celeriac and onion. Add the hot water and stir.
  3. Add the stock cube and garlic and stir into the pan. Add the peppadews, turmeric, yellow curry paste and Kaffir lime leaf. Place a lid over the pan for a minute or two to activate the curry and spices.
  4. Stir in the chicken strips and soy sauce and cover the wok with a lid and leave to simmer for 5-7 minutes until the chicken is thoroughly cooked.
  5. Remove the Kaffir lime leaf before serving.


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