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