Thai yellow curry

Ingredients

• 350g Chicken breast, thinly sliced
• 1/2 jar Valcom yellow curry paste
• 400g coconut milk
• 2 carrots, sliced
• 2 zucchinis, sliced
• 2 spring onions, chopped
• 1 tb fish oil
• 1 tsp sugar

Method

1. Fry the curry paste in the oil for a couple of minutes
2. Add half a can (200ml) of coconut milk, stir at medium high heat till sauce thickens
3. Add the chicken and carrots, cook on medium high (bubbling) for a couple of minutes
4. Add rest of tin of coconut milk, zucchini, spring onions, fish sauce and sugar. Bring back to light boil, cook till chicken and carrots are cooked - about 4 minutes.

Product used in recipe

• VALCOM - VALCOM CURRY PASTE YELLOW