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
Ingredients
Preparation
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INGREDIENTS 4 SERVINGS
- 1 can (400 milliliters) Coconut Milk
- 1 to 2 tablespoon (15 to 30 milliliters) Yellow Curry Paste
- 1 pound (500 gram) skinned boneless chicken breasts cut in bite sized chunks
- 1 to 2 tablespoon (15 to 30 milliliters) Fish Sauce
- 2 tablespoon (30 milliliters) brown sugar
- 1/4 cup (50 milliliters) bamboo shoots
- 1/2 cup (125 milliliters) frozen peas
- 1/3 cup (75 milliliters) Chicken Cooking Stock
- Cooked Jasmine Rice (thai kitch)
- 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)
