Pan-Fried Chicken & Thai Yellow Curry Sauce
with Roast Veggie Toss & Peanut-Cashew Mix
- Peanuts
- Tree Nuts
- Eggs
- Milk
- Gluten
- Soy
- Fish
- Sesame
- May contain traces of allergens
- Almond
Dig into our flavour-packed yellow curry on veggies. The spice-infused sauce drizzled over the seasoned and tender pan-fried chicken and tossed veggies is enough to make anyone’s mouth water. We’re sure you’ll come back for more! *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.* *The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1
potato
1
carrot
1
parsnip
1
Brown Onion
1 pinch
Zesty Chilli Salt
1 packet
chicken thigh
1 packet
Ginger & Lemongrass Paste
(May be present: Eggs, Milk, Gluten, Soy, Fish, Sesame, Almond)
½ packet
yellow curry paste
1 box
coconut milk
1 bag
salad leaves
1 packet
Roasted Peanuts & Cashew Mix
(Contains: Peanuts, Tree Nuts; )
Not included in your delivery
olive oil
1 tsp
brown sugar
Nutrition Values
Utensils
Cooking Steps
Preheat oven to 240°C/220°C fan-forced. Cut potato, carrot and parsnip into bite-sized chunks. Slice onion into wedges. Place veggies on a lined oven tray. Drizzle with olive oil, season with a pinch of zesty chilli salt and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
Little cooks: Kids can help toss the veggies.
While the veggies are roasting, season chicken thigh with salt and pepper.
When the veggies have 10 minutes cook time remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chicken, turning occasionally, until browned and cooked through, 14-16 minutes. Transfer to a plate and cover to keep warm.
TIP: The chicken is cooked when it is no longer pink inside.
SPICY! You may find the curry paste hot! Add less if you're sensitive to heat.
Return the frying pan to medium heat with a drizzle of olive oil. Cook ginger & lemongrass paste and yellow curry paste (see ingredients) until fragrant, 1 minute. Add coconut milk, the brown sugar and a splash of water and cook until slightly thickened, 1-2 minutes.
When the veggies are done, add salad leaves to the oven tray and gently toss to combine. To the curry sauce, add any remaining chicken resting juices and stir to combine.
Little cooks: Kids can help wash and tear the salad leaves!
Slice pan-fried chicken. Divide roast veggie toss between plates. Top with chicken and drizzle with Thai yellow curry sauce. Garnish with roasted peanut & cashew mix to serve.
Little cooks: Add the finishing touch by sprinkling over the garnish!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the dish's delicious, spicy taste; some found it too hot and suggest using less curry paste for a milder flavour.
- Ease of prep: Customers praised the recipe as quick and easy to make, with simple steps and minimal preparation time.
- Suggestions: Consider reducing the curry paste for less heat; try mixing all ingredients into the sauce for a more cohesive curry.
- Next-day meals: Leftovers work well mixed with brown rice for a tasty lunch the following day.
- Vegetables: Some felt the vegetable portion was small; consider adding extra vegetables to bulk up the meal.
