Yellow Chicken Curry
Irene Lockwood
Donna Hay
ingredients
- 2 teaspoons canola oil
- 1 tablespoon yellow Thai curry paste
- 1 400 ml can coconut cream/milk
- 1 1/2 cups chicken stock
- 1 tablespoon lime juice
- 1 tablespoon fish sauce
- 4 chicken breasts, trimmed and sliced
- 1 cup sugar snap peas, trimmed and halved lengthways
- 1/4 cup cilantro leaves
- steamed or boiled rice
- lime wedges to serve
directions
- 1
Heat oil in a large, deep, non-stick frying pan over medium heat, Add curry paste and cook, stirring for 1 minute or until fragrant. Add coconut cream/milk, stock, lime juice and fish sauce and stir to combine/ Bring to a boil and cook for 1 minute. Reduce the heat to low, add chicken and simmer for 5 minutes. Add peas and cook for 3-5 minutes, or until the chicken in cooked and peas are tender.
- 2
Top with cilantro and serve with lime and steamed rice.
notes
Yellow curry is mild and aromatic, green curry if hot and sweet, red curry is less pungent and more savory.
Source: Irene Lockwood
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