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Thai yellow curry chicken

Serves: 4 people
Prep time:



  • 2 tbs olive oil 
  • 3 tbs yellow curry paste 
  • 500 g chicken thigh fillets, cut into 3cm pieces 
  • 1 x 270 ml can coconut milk 
  • 1 sweet potato (350g), cut into 2cm pieces 
  • 500 ml (2 cups) Campbell’s Real Stock – Chicken 
  • 120 g green beans, trimmed 
  • 2 tsp fish sauce 
  • 2 tsp palm sugar, grated 
  • 1 tbs lime juice 


  1. Heat oil in a large deep frying pan over high heat. Add curry paste, stir for a few seconds then add chicken. Cook for 5 minutes or until chicken is brown, stirring constantly. Add coconut milk, sweet potato and Campbell’s Real Stock, bring to the boil and simmer for 10 minutes or until sweet potato is cooked.
  2. Add beans, fish sauce, sugar and lime juice, stirring for 3 minutes. Serve with rice.