Wednesday, December 12, 2012

Allergy free Thai yellow chicken curry recipe

  • 3 potatoes, peeled, quartered
  • 1 tbsp olive oil
  • 1 onion, sliced
  • 1 double breast chicken, chopped
  • 2 tbsps yellow curry paste
  • 1 tbsp brown sugar
  • 1 tbsp fish sauce or ½ tsp salt mixed with 1 tbsp water
  • 400ml coconut milk
  • 1 carrot, chopped
  • ½ broccoli, cut into florets
  • ½ red capsicum, diced

  • Boil the potatoes in a saucepan of water until tender.
  • Drain the potatoes and then rinse them in cold water.
  • Heat the oil in a wok over a medium-high heat.
  • Add the onion and cook until tender.
  • Add the chicken and cook until white.
  • Add the potato, curry paste, brown sugar, fish sauce and coconut milk.
  • Stir until well combined.
  • Bring to the boil then reduce heat and simmer for 30 minutes.
  • Stir through the carrot and broccoli when there’s 20 minutes to go.
  • Stir through the capsicum when there’s 5-10 minutes to go (to desired tenderness).

  • Other vegetables such as beans, baby corn, mushrooms and chickpeas can be used.

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