Thai yellow chicken curry

Name: Thai yellow chicken curry
Cook time: 20 min
Yield: 4

with coriander rice

Ready in around 20 mins

RECIPE FACT:

Thailand is home to a fish that can walk on land, its known as the blind, waterfall-climbing cavefish.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE THE CHICKEN:

Remove the free-range chicken thighs from their packaging and pat dry with a paper towel then cut the thigh into 6 even pieces. Heat a drizzle of oil in a non-stick frying pan. Once the pan is hot add the chicken and cook for 2-3 mins each side.
2. TO FINISH THE CURRY:

Add the Thai yellow curry paste to the chicken and cook for 1 min, use a little less paste if you have young kids or like a milder curry. Add the coconut milk and bring up to a simmer. Add peas and diced carrot. Reduce heat to medium and cook for 5 mins, season with salt.
3. TO HEAT THE RICE AND PREPARE THE CORIANDER:

Microwave option (preferred): Open the bag of steamed rice breaking up any clumps by squeezing gently and add to a microwave safe bowl, cover and cook on high (750W) for 2-3 mins. Pan method: Open the bag of steamed rice breaking up any clumps by squeezing gently. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. When the pan is hot add the rice and cook for 2-3 mins until hot. Roughly chop the coriander including the stalk and stir through the rice.
TO SERVE:

Divide rice between plates. Spoon over Thai yellow chicken curry. Sprinkle over toasted cashew nuts and garnish with mung beans on top.