Brings color to everyday life

This Yellow Thai Chicken Curry does not only look delicious but tastes just like that. The aromatic ingredients are meticulously balanced and complement each other perfectly. Add tender chicken breast to the mix, and you've created an irresistible meal.

Ingredients for 4 Servings

For the curry

  • 3 tbsp yellow curry paste
  • 2 kaffir lime leaves
  • 1 red bell pepper
  • 6 cherry tomatoes
  • 1-2 red chili
  • 400 ml coconut milk
  • 2 tbsp coconut oil
  • 2 tsp cane sugar
  • 4 tbsp fish sauce
  • juice of 1 lime


For the chicken

  • 200 g chicken breast
  • 50 ml STROH 40
  • 2 tbsp coconut oil
  • salt
  • black pepper


For Serving

  • cooked rice



  • For the curry, wash and cut tomatoes in halves. Wash and cut bell pepper into rings.
  • Heat coconut oil. Add curry paste and fry. Add coconut milk and lime leaves and bring to a boil. Boil for 5 min.
  • Add remaining vegetables and fry briefly.
  • Add sugar, fish sauce and a little lime juice and season to taste with salt and pepper.
  • For the meat, salt the chicken breast. Heat oil in a pan and fry whole chicken breast for 10 min.
  • Deglaze with STROH and let boil away. Add pepper.
  • For serving, cut the chicken breast into thin slices. Serve on top of the curry with rice.


More Recipes for Cooking

Back to the recipes