Ingredients
- Valcom Authentic Thai Yellow Curry Paste
- 8 x Chicken Thigh Cutlets (approx 2kg)
- 1 x litre Chicken Stock
- 400ml Coconut Milk
- 2 x Tablespoons Fish Sauce
- 1/2 Bunch Fresh coriander
- Salt to taste
- Freshly pounded Chilli
- Tomato to garnish
- 3 x Large Peeled Potatoes cut into inch cubes
Method
- Sauté Valcom Authentic Thai Yellow Curry paste until fragrant over medium heat in a wok or large sauce pot.
- Add the bottom bulb of the coriander and fish sauce, incorporate into curry paste, continue to gently simmer.
- Add coconut milk and reduce by half.
- Add chicken stock, salt, Chicken Thigh cutlets and potatoes.
- Simmer for 45 minutes or until Chicken and Potatoes are cooked through.
- Serve with freshly pounded chilli’s, coriander leaves and sliced tomato.
Product used in recipe
- Valcom - Curry Paste Yellow