Recipe Cuisine: Thai
Theme: Fast & Fab
Yellow jungle curry
By: Willow Brewer
Ingredients
- 500 g chicken thigh, diced
- 1 tablespoon cooking oil
- 2–3 tablespoons Valcom Authentic Thai Yellow Curry Paste
- 1 can (400 ml) coconut milk
- 1 onion, sliced
- 2 carrots, sliced
- 2 celery sticks, sliced
- 1 capsicum, sliced
- 1–2 teaspoons fish sauce (optional, for seasoning)
- ½ teaspoon brown sugar (optional, balances flavour)
- S teamed jasmine rice
Product used in recipe
- VALCOM - CURRY PASTE YELLOW
Method
- 1. Prep everything first.Dice chicken thighs into bite-size pieces. Slice 1 onion, 2 carrots, 2 celery stalks, and 1 capsicum into thin pieces so they cook evenly.
- 2. Cook the curry paste.Heat 1 tablespoon oil in a large pan or pot over medium heat. Add 2–3 tablespoons of Valcom Authentic Thai Yellow Curry Paste and cook for about 1 minute, stirring, until fragrant.
- 3. Add the chicken.Add the diced chicken thighs and stir to coat them in the curry paste. Cook for 2–3 minutes until the outside starts to turn white.
- 4. Add coconut milk.Pour in 1 can (400ml) coconut milk. Stir well to combine with the curry paste.
- 5. Add vegetables.Add the onion, carrot, celery, and capsicum. Stir and bring the curry to a gentle simmer.
- 6. Simmer.Let it cook for 12–15 minutes, stirring occasionally, until the chicken is cooked through and the vegetables are tender.
- 7. Taste and adjust.Taste the curry. If needed, add a splash of fish sauce, salt, or a pinch of sugar to balance the flavour.
- 8. Serve.Serve hot over steamed jasmine rice.
