Thai yellow chicken curry

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

with steamed rice

Ready in around 20 mins

RECIPE FACT:

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

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE THE CHICKEN AND THE VEGETABLE:

Trim both ends off the green beans and cut in half. Remove the stem from the makrut lime leaf and slice finely. Roughly chop the coriander leaves including stalk and set aside. Remove the free-range chicken thighs from their packaging and pat dry with a paper towel then cut each thigh into 4 even pieces.
2. TO COOK THE RICE:

Microwave option (preferred): Open the bag of steamed rice breaking up any clumps by squeezing the bag 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 the bag gently. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. Once hot add the rice and cook for 2-3 mins until hot.
3. TO COOK THE CURRY:

Heat a drizzle of oil in a non-stick frying pan or a wok over a medium-high heat. Once hot add the chicken, season with salt and pepper and cook for 2-3 mins on each side. Add the green beans, baby corn, edamame and cook for a further 2-3 mins. Add the makrut lime leaf, Thai yellow curry sauce then bring up to a simmer for 2-3 mins or until all the ingredients are hot and the chicken is cooked through.
TO SERVE:

Divide rice between bowls. Spoon over the Thai yellow chicken curry. To finish sprinkle over toasted cashew nuts and coconut chips and garnish with chopped coriander