Yellow chicken curry

Name: Yellow chicken curry
Cook time: 20 min
Yield: 2
Cuisine: Southeast Asia

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. Separate the leaves and cut in half lengthways. 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 THE 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 1-2 mins. Remove from the pan and cover to keep warm.
3. 3. TO COOK THE YELLOW CURRY:
Remove the free-range chicken breasts from their packaging and pat dry with a paper towel. Slice the chicken into 1 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 and chicken pieces, season with salt and cook for 2-3 mins. Add the curry paste and chilli if using then cook, stirring regularly for 30-60 secs or until fragrant. Reduce the heat to medium, add the bok choy and baby corn and cook for 1-2 mins. Pour in the coconut broth and the makrut lime leaf then cook for 2-3 mins or until the chicken is cooked through.
TO SERVE:
Spoon the rice into bowls and top with yellow chicken curry and vegetables. Sprinkle over the crispy shallots.