Fragrant Yellow Thai Style Chicken Curry and Sticky Rice
with Baby Corn, Pea Pods, Chilli and Lime
- Soya
Turmeric in combination with red chillies help make Thai Yellow different from the other colours of spice pastes in Thai cuisine, resulting in a milder flavour. Chicken breast is the perfect vehicle for soaking up the delicious flavours.
Ingredients
150 grams
Sushi Rice
240 grams
Diced British Chicken Breast
60 grams
Baby Corn
80 grams
Young Pea Pods
1 unit(s)
Lime
1 unit(s)
Red Chilli
45 grams
Yellow Thai Style Paste
(Contains: Soya)
180 milliliter(s)
Coconut Milk
Not included in your delivery
300 milliliter(s)
Boiled Water for the Rice
¼ tsp
Salt for the Rice
1 tbsp
Plain Flour
1 tsp
Sugar for the Sauce
75 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Boil a half-full kettle. Thoroughly rinse the sushi rice under cold water in a sieve until it runs clear.
Pour the boiled water for the rice (see pantry for amount) into a medium saucepan, bring back to the boil on high heat. Stir in the sushi rice and turn the heat down to low.
Cover the pan with a tight-fitting lid and cook the rice for 15 mins.
Then, remove from the heat (still covered) and leave to the side for 5 mins or until ready to serve (the rice will continue to cook in its own steam).
When ready, stir through the salt for the rice (see pantry for amount).
While the rice cooks, add the diced chicken to a medium bowl with the flour (see pantry for amount). Season with salt and pepper, then toss to coat.
Heat a large non-stick frying pan on high heat with a drizzle of oil.
Once hot, fry the chicken until crispy, 8-10 mins. Turn frequently to ensure it doesn't burn. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
While the chicken fries, Halve the baby corn lengthways, then halve again widthways. Halve the pea pods widthways.
Cut the lime into quarters. Thinly slice the red chilli.
Once the chicken is crispy, pop it in a bowl and set aside for later.
Put the (now empty) pan back on medium-high heat with a drizzle more oil.
Once hot, add the baby corn, pea pods and half the chilli (add less if you'd prefer things milder). Stir-fry until starting to go tender, 1-2 mins.
Once the veg is slightly tender, stir in the yellow Thai style curry paste and stir-fry until fragrant, 30 secs.
Stir in the coconut milk, sugar and water for the sauce (see pantry for both amounts). Bring to a boil, then lower the heat and simmer until thickened, 3-4 mins.
Once thickened, remove from the heat. Stir in the chicken and squeeze in some lime juice.
Taste and season with salt, pepper and more lime juice if you feel it needs it.
When everything's ready, press your rice into small bowls, then carefully turn out onto the centre of your serving plates.
Spoon the chicken curry around the rice. Sprinkle over the remaining chilli (add less if you'd prefer things milder).
Serve any remaining lime wedges alongside for squeezing over.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The corn added a lovely flavour to this delicious curry, which many found very tasty.
- Ease of prep: Generally easy to make, though some found cooking the sticky rice a bit tricky.
- Suggestions: For better sticky rice, consider using less water or cooking for longer to achieve the right texture.
