This yellow curry is a delicious and warming meal, perfect for a winters night in. With ginger, turmeric and an array of bright coloured vegetables, this dish is rich in antioxidants and packed with flavour. 

Prep time: 30 minutes
Cook time: 30 minutes
Makes: 6 servings


Curry Paste

  • 2 shallots, peeled
  • 6 cloves garlic, peeled
  • 6 cm fresh ginger root
  • 3 cm turmeric root
  • 1 large red chili (de-seeded if preferred)
  • 1 TB lemongrass paste
  • ½ tsp coriander seeds
  • ½ tsp ground cumin
  • ½ tsp turmeric powder
  • ½ tsp curry powder
  • ½ tsp salt


  • 2 cups brown rice
  • 4 medium yellow potatoes, peeled
  • 2 TB coconut oil
  • 4 organic chicken thighs
  • 1/2 tsp coriander seeds
  • 1 medium white onion
  • 3 sweet mini peppers
  • 2 cups green beans
  • 2 small carrots
  • 1 small broccoli


  1. For the paste, add all ingredients to a food processor and process until combined and smooth
  2. Cook rice as per instructions on packet. Once cooked, cover and set aside
  3. While rice is cooking, chop all vegetables into bite sized pieces
  4. Pre-boil potatoes until semi soft, drain and set aside
  5. Drizzle oil into a large heavy bottomed pan or wok and heat on medium-high
  6. Meanwhile, cut chicken thighs into bit sized pieces, add to hot pan with chopped onions and coriander seeds. Cook until the outside of chicken is sealed and lightly browned and the onions are softened
  7. Pour the coconut cream over chicken and onions and stir in curry paste. Bring to a gentle simmer before adding prepared vegetables (except potatoes) and gently simmer uncovered until for approximately 10 minutes or until the vegetables are cooked. Add in the potatoes and simmer for a further 5 minutes
  8. Fluff rice and serve. Season with salt and pepper.

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