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