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172-yellow-curry

Serves 4

Prep Time: 15 mins    Cook Time: 15 mins  

Ingredients:

  • 1 tbsp vegetable oil
  • 1/3 cup AYAM™ Thai Yellow Curry Paste
  • 500g chicken thigh fillets, diced into 2cm pieces
  • 1/2 can AYAM™ Coconut Milk 270mL
  • 1 tbsp AYAM™ Fish Sauce
  • 1 tbsp brown sugar
  • 1 small red capsicum, chopped into 2cm pieces
  • 120g green beans, trimmed and chopped
  • 12 red or yellow grape tomatoes
  • Chopped coriander, to garnish 

Method:

Heat oil in a wok over medium-high heat.

Add Curry Paste and cook for 1 min or until fragrant.

Add chicken and stir-fry for 2 min.

Reduce heat and add Coconut Milk, Fish Sauce and sugar.

Stir and simmer for 5 min.

Add vegetables and cook for a further 5 min until chicken is cooked and vegetables are tender.

Garnish with coriander. Serve with steamed rice.

Tags: _ Chicken_ Curry_ Thai, Vietnamese cuisine_ Dinner_ All recipes

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