Thai yellow chicken curry

Name: Thai yellow chicken curry
Cook time: 20 min
Yield: 2

with baby corn and makrut lime rice

Ready in around 20 mins

RECIPE FACT:

The makrut lime leaf is native to Southeast Asia and southern China.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:

Cut the root end off the bok choy and discard. Slice the stalk and leaves into 1 cm slices. Trim the woody ends off the sweet stem broccoli and slice into bite sized pieces. Open the pot of yellow curry paste and remove the chilli from the top. Finely chop the chilli or discard if not using. Remove and discard the stem of the makrut lime leaf and slice finely
2. TO HEAT RICE:

Spray a non-stick frying pan with oil and place over a medium heat. Open the bag of steamed brown rice, squeezing on the bag to break up any large clumps and add to the pan. Season with salt and cook for further 1-2 mins. Remove from the pan and cover to keep warm.
3. TO COOK THE THAI YELLOW CURRY:

Remove the free-range chicken breasts from their packaging and pat dry with a paper towel. Slice the chicken into 2 cm slices. Spray a wok or non-stick frying pan with oil and place over a medium-high heat. Once hot, add the sweet stem broccoli, chicken pieces, season with salt and cook for 2-3 mins. Add the curry paste and some or all the chilli if using and cook stirring regularly for 30-60 secs or until fragrant. Reduce the heat to medium, add the bok choy and baby corn. Pour in the coconut cream, add 1/2 cup of water and the makrut lime leaf. Cook for 2-3 mins or until the chicken is cooked through.
TO SERVE:

Spoon rice into bowls and top with Thai yellow chicken curry and vegetables. Sprinkle over the crispy shallots.