Thai Yellow Curry Chicken
Recipe by Tim Bone
Serve 4 |
Prep 15 min | 
15 minutes
Ingredients:
- 3½ tbsp AYAM™ Thai Yellow Curry Paste
- 270ml can AYAM™ Coconut Milk
- 1 tbsp AYAM™ Fish Sauce
- 1 tbsp vegetable oil
- 500g chicken thigh fillets, diced into 2cm pieces
- 1 tbsp brown sugar
- 1 small red capsicum, chopped into 2cm pieces
- 120g green beans, trimmed and chopped
- 12 grape or cherry tomatoes
- Chopped coriander, to garnish
Method
- SIZZLE: Heat oil in a wok over medium-high heat. Add curry paste and cook for 1 minute or until fragrant.
- BROWN: Add chicken and stir-fry for 2 minutes.
- SIMMER: Reduce heat and add coconut milk, fish sauce, and sugar. Stir and simmer for 5 minutes.
- FINISH: Add vegetables and cook for a further 5 minutes until chicken is cooked and vegetables are tender.
- SERVE: Garnish with coriander. Serve with steamed rice.
