Thai Yellow Chicken Curry

For this dish, I use my own yellow curry paste, but you could cheat and use one from a jar.  However, I prefer to use my own as it is simple enough to make and keeps the dish free from preservatives or any nasty sneaky chemicals.  This dish is a smooth, yet spicy chicken curry that is easy to make as I bake it in the oven which seems to give a very moist chicken.

You could vary the vegetable used here to ones of your liking…go crazy and play around with it!


2 – 3 tblspns Thai Yellow Curry Paste

3 -4 chicken breasts

1 red pepper, deseeded and cut into chunks

100g green beans, trimmed


  • Preheat the oven to 190C/375F degrees.
  • Place the chicken in a casserole dish and add the curry paste.  You may want to add some more coconut milk if there is not enough liquid to cover the chicken.
  • Bake for 45 minutes.
  • Add the additional vegetables to the dish, then bake for an additional 20 minutes.
  • Eat and enjoy!


  1. This was scrumptious and best of all didn’t cause my husband who suffers from reflux any problems. Very happy bunny!


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