Ingredients
- 1 tbsp vegetable oil
- 1/3 jar Valcom thai yellow curry paste
- 500g chicken thighs, diced
- 2 kaffir lime leaves, finely choped
- 1 can coconut milk
- 1 sweet potato, diced
- 1 carrot, diced
- 1 can Valcom water chestnuts
- 1-2 tsp Squid fish sauce (to taste)
- 200g green beans, trimmed
- Steamed rice and pak choy to serve
Method
- Heat oil in large pot and add curry paste. When fragrant, add chicken pieces
- Stir to coat chicken in curry paste.
- Add coconut milk, sweet potato, carrot and lime leaves. Stir it all together. Put lid on top and lower heat to gently simmer for 10-15 minutes (until chicken is cook through).
- Add fish sauce, water chestnuts and green beans. Stir then simmer for another 5 minutes.
- Serve with steamed rice and steamed pak choy.
Product used in recipe
- Valcom - Curry Paste Yellow
- Valcom - Water Chestnut Sliced
- Squid Brand - Fish Sauce
- Valcom - Kaffir Lime Leaves
- Valcom - Coconut Milk
