Recipe Cuisine: Thai
Theme: Soul Spicy
Thai chicken yellow curry
By: Kate Woods
Ingredients
- 800g Chicken
- 1 tbsp oil
- 2/3 jar valcom Thai yellow curry paste
- 1.5 tins of light organic coconut cream
- 2 onions
- 3 cloves of garlic
- 2 medium sweet potatoes
- 1 large carrot
- 2 medium zucchinis
- 1 bunch of buk choy
- Fresh basil, 8 leaves chopped
- 1 tablespoon of sweet soy sauce
Product used in recipe
- ABC - SWEET SOY SAUCE
- VALCOM - CURRY PASTE YELLOW
Method
- Add oil, curry paste and coconut cream to large wok and heat until aromatic
- Dice the chicken and add to wok, cook on high heat for 3 mins and then turn heat down to a simmer
- Add onions and garlic and zucchini and keep simmering
- Steam carrot and sweet potato separately in microwave and add at the end
- Add fish sauce and stir through
- Chop buk choy and add to wok, add steamed sweet potato and carrot and stir well, keep heat on a simmer
- Add fresh basil to wok before serving, Serve with steamed white rice
