Recipe Cuisine: Thai
Theme: Fast & Fab
Thai yellow curry
By: the Valcom authentic Thai yellow curry jar with a few tweaks
Ingredients
- 500g diced chicken breast or thigh fillet
- 1 tablespoon cooking oil I used olive oil
- Half jar valcom authentic yellow Thai curry paste
- Half a cup grated carrot
- I cup red capsicum
- I cup small diced and peeled potato
- 1 400ml can of coconut cream
Product used in recipe
- VALCOM - CURRY PASTE YELLOW
Method
- Dice chicken and brown over hot oil remove from heat set aside
- To make the sauce add half a jar of Valcom Thai yellow curry paste over high heat when oil starts to separate add the vegetables diced potato, shredded carrot and thinly sliced capsicum until softened.
- Return the chicken to the pan bring all to the boil and add one 400ml can of coconut cream. Once boiling lower heat to a low simmer for another 20 minutes to allow sauce to thicken and flavours to intensify.
- Garnish with fresh oregano and serve with rice
