Thai Chicken & Carrot Yellow Curry

Serves 5
Time 1 hour + 30 minutes


5 chicken thighs, skin on bone left in 

1 white onion, sliced

5 cloves garlic, sliced

1 knob ginger, sliced 

3 kaffir lime leaves 

185g yellow curry paste

270ml coconut milk 

2 carrots, chopped

4 Thai eggplants, top removed cut into wedges 

1 stick lemongrass (optional) 

1 stem curry leaves (optional) 

1 bunch Thai basil leaves

2 tbsp fish sauce

3 tbsp coconut sugar 

500-600ml stock

2-3 tbsp extra virgin olive oil 

Salt & pepper


To serve

Steamed rice


Preheat your oven to 160C. 

Generously season both sides of the chicken with salt and pepper.

Add 2-3 tbsp of olive oil to a hot saucepan over high heat, add the chicken thighs skin side down and sear until golden brown the skin side is golden brown.

Add extra virgin olive oil to a hot frypan with the onion, kaffir lime leaves, Thai basil, garlic, ginger, curry leaves and a good pinch of salt and pepper, sweat down for 3-4 minutes. Add the eggplant, carrot and lemongrass and continue to sweat down for a few more minutes, stirring occasionally.   

Stir the yellow curry paste through the vegetables, then add the coconut milk, fish sauce and coconut sugar. Stir through and then carefully pour the curry sauce over the chicken, add in the chicken stock then gently stir and then place uncovered in the oven and cook for 1 hour. 

Serve with steamed rice.