Yellow Chicken curry

Ingredients

• 2 medium or 3 small potatoes diced
• 2 medium chicken breasts
• 400ml can of coconut milk
• 1 tablespoon sugar
• 2 tablespoons of fish oil
• 1 cup frozen cut beans
• 6-8 chopped broccoli florets
• Half zucchini sliced
• 8-10 halved cherry tomatoes
• 3 cups rice cooked
• Half jar Valcom yellow curry
• 1 -2 tablespoons of olive oil

Method

1. Put cubed potatoes into a bowl with a small amount of water. Microwave for approximately 7 minutes to get just tender. Not fully cooked.
2. Whilst potatoes are cooking - add 1/2 jar of Valcom authentic Thai yellow curry paste to 1 tbsp oil and heat on gentle heat (in a wok or large frypan) until fragrant.
3. Add diced chicken breasts and let cook for 2 minutes (or until just cooked on the outside) to allow the chicken to absorb the flavour of the curry.
4. Add the can of coconut milk, sugar and fish oil and bring to the boil.
5. Add the frozen beans and the microwaved potatoes to the curry and let cook thru.
6. Add the chopped broccoli florets, sliced zucchini and cook for a few minutes.
7. Add halved cherry tomatoes and allow to cook a few minutes whilst dishing up plates of steamed rice to serve on.
8. Serve the curry with the rice and enjoy!

Product used in recipe

• VALCOM - VALCOM CURRY PASTE YELLOW