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Thai Yellow Curry Chicken

Aromatic herbs and spices such as ginger, coriander seeds and lemongrass are carefully blended for the perfect balance of flavours.
10 min
PREP TIME
15 min
COOK TIME
350
CALORIES
11
INGREDIENTS
4
Servings

INGREDIENTS

  • 1 can (400 ml) Coconut Milk
  • 1 to 2 tbsp (15 to 30 ml) Yellow Curry Paste
  • 1 pound (500 g) skinned boneless chicken breasts cut in bite sized chunks
  • 1 to 2 tbsp (15 to 30 ml) Fish Sauce
  • 2 tbsp (30 ml) brown sugar
  • 1/4 cup (50 ml) bamboo shoots
  • 1/2 cup (125 ml) frozen peas
  • 1/3 cup (75 ml) Chicken Cooking Stock
  • Cooked Jasmine Rice
  • Fresh basil (optional)
  • * Vary amounts according to personal tastes

Preparation

  • 1 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.
  • 2 Simmer for 10 minutes, stirring occasionally.
  • 3 Serve with cooked Jasmine Rice and garnish with fresh basil.

NUTRITION INFORMATION

(per Serving)

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