Golden Turmeric Chicken Curry
2
servings10
minutes35
minutesGolden, fragrant, and deeply warming — this turmeric chicken curry is Thai comfort food at its most nourishing. Built on ONOFF's organic Yellow Curry Paste, which brings together turmeric, galangal, lemongrass, and kaffir lime in a single carefully balanced blend, this is a dish that tastes as good as it is good for you. The coconut cream adds richness and — as the science now confirms — actively enhances the absorption of turmeric's beneficial compounds. Simple enough for a weeknight, impressive enough for guests, and the kind of dish that makes the whole kitchen smell extraordinary.
Ingredients
400 grams chicken thigh fillets, cut into bite-sized pieces
2 cans ONOFF Spices Coconut Cream
1 medium sweet potato, peeled and cut into bite-sized chunks
1 red bell pepper, cut into strips
100 grams baby spinach
1 tablespoon ONOFF Spices No Fish Vegan Seasoning Sauce
1 teaspoon palm sugar (or coconut sugar as a substitute)
2 tablespoons vegetable oil
small handful of fresh coriander leaves, to garnish
1 fresh red chilli, thinly sliced, to garnish
steamed jasmine rice, to serve
Directions
- Heat the vegetable oil in a wide pan or wok over medium heat. Add the ONOFF Yellow Curry Paste and fry for 1–2 minutes, stirring constantly, until the paste is fragrant and beginning to deepen in colour. This step blooms the spices and builds the foundation of the curry's flavour.
- Add the chicken pieces and stir to coat thoroughly in the paste. Cook for 3–4 minutes until the chicken is sealed on the outside.
- Pour in the coconut cream and stir well to combine with the paste. Bring to a gentle simmer.
- Add the sweet potato chunks and cook for 10 minutes, stirring occasionally, until beginning to soften.
- Add the bell pepper strips and continue to simmer for a further 5 minutes until both the sweet potato and pepper are tender and the curry has thickened slightly.
- Season with fish sauce and palm sugar, adjusting to taste. The curry should be gently sweet, mildly salty, and warmly spiced — not sharp or overpowering.
- Stir through the baby spinach and allow it to wilt for 1–2 minutes.
- Serve over steamed jasmine rice, garnished with fresh coriander leaves and sliced red chilli.
Notes
- Sweet potato is used here both for its flavour — its natural sweetness balances the warmth of the turmeric beautifully — and because it pairs exceptionally well with coconut cream. For a fully vegan version, replace the chicken with 400 grams of firm tofu, cut into cubes and lightly pan-fried before adding to the curry, and use ONOFF's No Fish Vegan Seasoning Sauce in place of fish sauce. The dish loses nothing in the exchange.