Ingredients
- Volcom Yellow Curry Paste x 1/2 jar
- 2 x tbspn Canola oil
- 600g Chicken thigh fillets cubed
- Volcom 400ml can Coconut Oil
- Cherry Tomatoes x one punnet
- Volcom Kaffir Lime leaves x 2tsp
- Thai Basil leaves chopped x 1 cup
- 2 x chopped red chillies
- 50ml Water
- .1 tsp Fish Sauce
- 1 tsp of brown sugar ( or any type you like)
- 3 x cups Jasmine rice cooked in riceCooker
Method
- Chop chicken into bite size cubes.
- Add oil to large pan or wok till hot, add 1/2 jar yellow curry paste, stir fry till fragrant (around 1minute)
- Then add 1/2 can of Volcom coconut milk to paste and stir fry for 5 minutes or until oil appears.
- Add the fish sauce and sugar, stir for a minute, then add the kaffir lime leaves and chillies.
- Lastly add the cherry tomatoes, simmer curry in pan till you see skin of cherry tomatoes breaking.
- Share the rice between four bowls and spoon the curry over rice.Top with fresh Thai Basil leaves andServe.Enjoy 😊
Product used in recipe
- VALCOM - VALCOM CURRY PASTE YELLOW
- VALCOM - VALCOM COCONUT MILK
- VALCOM - VALCOM KAFFIR LIME LEAVES
