Thai yellow chicken curry

Name: Thai yellow chicken curry
Cook time: 25 min
Yield: 4

with steamed rice

Ready in around 25 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:
Cut the broccoli into bite sized pieces. Remove the stem from the lime leaves and slice finely. Roughly chop the coriander leaves including stalk and set aside. Remove the free-range chicken breasts from their packaging and pat dry with a paper towel then cut each breast into 5-6 even pieces.
2. TO COOK THE RICE:
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. 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 broccoli, baby corn, edamame and cook for a further 2-3 mins. Add the lime leaves, Thai yellow curry sauce and cover with a lid. 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 coconut and cashews and garnish with chopped coriander