Thai Yellow Curry Chicken

Aromatic herbs and spices such as ginger, coriander seeds and lemongrass are carefully blended for the perfect balance of flavours.

Recipe Info

Prep Time:

10m
Cook Time:

15m
Servings:

4
User Rating:

Ingredients

1 can (400 ml) Thai Kitchen® Coconut Milk
1 to 2 tablespoon (15 to 30 ml) Thai Kitchen® Yellow Curry Paste
1 pound (500 gram) skinless, boneless chicken breasts, cut in bite sized chunks
1 to 2 tablespoon (15 to 30 ml) Thai Kitchen® Premium Fish Sauce
2 tablespoon (30 ml) brown sugar
1/4 cup (50 ml) bamboo shoots
1/2 cup (125 ml) frozen peas
1/3 cup (75 ml) chicken stock
Cooked jasmine rice
Fresh Thai basil (optional)

Nutrition Information

(per serving)

Calories 350
Cholesterol 65 mg
Protein 29 g
Saturated Fat 16 g
Sodium 1150 mg

Aromatic herbs and spices such as ginger, coriander seeds and lemongrass are carefully blended for the perfect balance of flavours.

Key products

A clear glass bottle of Thai Kitchen Sauce Fish, an all-purpose seasoning made with anchovy extract, labeled as gluten-free and containing 200 mL.

A vibrant noodle salad bowl featuring fresh cucumber slices, shredded carrots, and red onions tossed with Thai Kitchen Regular Sauce All Purpose 6.76 Oz and garnished with fresh herbs.

Thai Kitchen® Premium Fish Sauce, 200mL

A 112 gram glass jar of Thai Kitchen yellow curry paste featuring a black lid and a label indicating it is vegan and gluten free with a spicy heat level of two peppers.

A vibrant bowl of Thai green curry featuring tender chicken pieces, bamboo shoots, and green peas served alongside fluffy white rice and garnished with fresh basil leaves.

Thai Kitchen® Yellow Curry Paste, 112g

A 400 mL can of Thai Kitchen Plain Milk Substitute Can 13.66 Oz featuring a split coconut on a red background with gluten free and vegan certifications.

A stainless steel pan filled with a creamy shrimp and snap pea curry made using Thai Kitchen Plain Milk Substitute Can 13.66 Oz is being stirred with a wooden spoon.

Thai Kitchen® Coconut Milk, 400mL

Instructions

Instructions

In a large saucepan simmer coconut milk and yellow curry paste over medium heat for 5 minutes. Add chicken, fish sauce, brown sugar, bamboo shoots, frozen peas and chicken stock.
Simmer for 10 minutes, stirring occasionally.
Serve with cooked Jasmine Rice and garnish with fresh basil.