You can use any firm vegetable when making this yellow chicken curry. I think potatoes would work just as well as butternut.
Head straight on to the Recipe For Yellow Chicken Curry ♥
My wardrobe consists mainly of dresses in various lengths. They are designed to wear with pants which means I can wear them both winter and summer. The dresses are sleeveless and made from synthetic material that travels well. In winter I wear a heat generation top underneath the dress. Over time, they have stretched but the company I bought them from does alterations for R20. This is so cheap but a great service. A week before my parents’ 50th wedding anniversary I was deciding what to wear to their family dinner. My grey dress is a favourite, but was really too long for comfort. As Jade & Velvet take too long for the alterations I decided to go to a new (to me) seamstress. She comes highly recommended so I took the grey dress to her, as well as my brown travelling dress.
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The armholes of that one have stretched and needed taking in. As she was only going to charge me R60 per item, I decided to let her do both dresses. As the sole breadwinner I am sure she could do with the work, and I took the extra R40 to be charity. However, when I got the dresses back I was not 100% happy. The grey dress had been taken up with a proper hem, instead of the rolled hem they are designed for. And it pulled up on the sides. Hoping this was only because of the hem I took it back. But with the rolled hem it does the same. My brown dress was perfect on one side, but not the other. This was an easy fix and I am really pleased with the way it sits now.
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Yellow Chicken Curry
- 15 mls canola oil
- 1 small onion finely diced
- Salt and freshly ground black pepper to season
- 15 mls yellow curry paste
- 1 small butternut peeled and cut into large chuncks (discard the pips)
- 1 tin coconut cream *
- 2 chicken fillets cut into large bite size pieces
- 10 mls fish sauce
- 5 mls lime juice
- Place the oil into a large fryin pan and heat over a medium temperature
- Sauté the onion until soft
- Season and add the curry paste and continue to cook until the paste become fragrant
- Add the butternut and coconut cream and leave to simmer untol the butternut is nearly soft enough to eat
- Add the chicken fillets and season and cook through
- Stir in the fish sauce and lime juice and serve
Inspiration published on Lavender and Lime April 12:
- 2017 – Choclatique
- 2013 – Royco Packet Soup Hamper Give Away
- 2012 – Hot Cross Buns
- 2011 – Bacon And Feta Pasta
15 thoughts on “Yellow Chicken Curry Made With Yellow Curry Paste”
Love the idea of using butternut here. Yum!
It is what I had 🙂
Ooh a heat generation top? I’ve never heard of this before. Do you mean like thermals?
Better than thermals!
I never wear my clothes long enough for them to need taking in like this, Tandy. I like change to much and I have three sisters to give my old clothes too.
Lucky you. Clothes shopping is not my favourite
I’m with Lorraine, I’ve never heard of heat generation tops…they have to be great when traveling. I’ve also not heard of a company that will do alterations after you have worn your clothes, that is terrific.
They are fantastic for travelling 🙂
I have red, orange and green thai paste in my kitchen but not the yellow.. 😉
I need to look for the orange!
Our last local seamstress went out of business last year, so we can’t even get alterations done locally. Luckily my MIL is very handy with a needle and thread.
I love butternut squash in curry, but I’ve not tried it in yellow curry, but will soon.
So sad when small service providers go out of business.
The value of a good seamstress can’t be underestimated! Like you I am at odds with this ‘throw-out’ society and often have my clothes adjusted and/or mended to stretch their life….nice curry 😊
I need to learn when to stop doing that. But, I do donate everything to charity while it can still be worn.