Thai Chicken (yellow) Curry

Rebecca's Thai Chicken (yellow) Curry

Recipe thanks to Rebecca Welch from Campaspe Community Children’s Centre

Ingredients

  • 1 tbsp vegetable oil
  • ⅓ cup Thai Yellow Curry Paste
  • 500g chicken thigh fillets, diced into 2cm pieces
  • 270ml coconut milk
  • 1 tbsp fish sauce
  • 1 tbsp brown sugar
  • 1 small red capsicum, chopped into 2cm pieces
  • 1 cup pumpkin, chopped into 2cm pieces
  • 120g green beans, trimmed and chopped
  • 12 red or yellow grape tomatoes
  • Chopped coriander to garnish

Instructions (stove top)

  • Heat oil in a wok over medium-high heat
  • Add curry paste and cook for 1 minute or until fragrant
  • Add chicken and stir-fry for 2 minutes
  • Reduce heat and add coconut milk, fish sauce and sugar
  • Stir and simmer for 5 minutes
  • Add vegetables and cook for further 5 minutes until chicken is cooked and vegetables are tender
  • Garnish with coriander. Serve with steamed rice.

Instructions (slow cooker)

  • Combine chicken, curry paste, coconut milk, fish sauce and brown sugar in a slow cooker, and cook for 6 hours on LOW
  • Add vegetables in the last 30 minutes of cooking time
  • Serve with rice, garnish with coriander
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Rebecca's Thai Chicken Curry
Rebecca's Thai Chicken Curry

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