Jon’s Famous Thai Yellow curry

Method

1. add Olive Oil Chopped Onion Crushed Garlic Crushed Garlic to a large Pot and bring to the heat
2. Add 3/4 Kilo Of Chicken Thighs to the heated onions Chopped Onion Crushed Garlic Crushed Garlic, lemon grass and cook then add the Valcom Curry Paste Yellow two teaspoons and then add Ayam Coconut Milk Sachets to the curry past and then add water then
3. then keep stering so nothing sticks then turn down to low heat and then add your snap frozen Birds Eye veggies and cook for a further 20 to 30 minutes
4. Make sure you have a compatible large cooking pot that works with Both Electric And convection stoves
5. try and use stone cook ware it cooks much better then normal cook ware