John The is a really simple and easy to cook Thai dish. It is milder than the traditional Red and Green curries, but every bit as special.
The vibrant colour and beautiful fragrance blend together to make a wonderful mild yellow curry and when mixed with Jasmine Rice and a range of vegetables provide a delicious meal.
All cooked in one pan, you won’t believe how easy it is to make and you will be very happy with the result. You are welcome to make your own yellow curry paste, which you can do in advance, however I am more than happy with the result of a store bought curry paste. It also makes the task of a weeknight meal a little easier.
This dish could become a regular on your menu.
| Prep Time | 20 minutes |
| Cook Time | 40 minutes |
| Servings |
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Ingredients
- 2 tbsp Vegetable Oil
- 2 Chicken Fillets thigh fillets chopped to 3 cm pieces
- 1 Brown Onion diced
- 1 Red Capsicum sliced
- 1/4 cup Yellow Curry Paste
- 1 1/2 cups Jasmine Rice steamed
- 400 ml Coconut Milk canned
- 1 cup Chicken Stock use stock cube
- 600 g Broccoli cut into small florets
- 2 tbsp Fish Sauce
- 1 tbsp Lime Juice
- Coriander Leaves Fresh to serve
- 1 Long Red Chilli thinly sliced
Ingredients
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Instructions
- Heat oil in a large frying pan.
- Add chicken and cook for around 10 minutes or until browned. Transfer to a plate and keep warm.
- Add onion and capsicum to the pan and cook for 5 minutes or until onion softens.
- Add yellow curry paste and cook for 1 minute or until fragrant.
- Add rice and stir to coat.
- Add chicken, coconut milk and stock and bring to boil.
- Cover and reduce heat to low and simmer while covered for 15 minutes.
- Add broccoli and cook while covered for a further 5 minutes or until rice is tender and coconut milk is absorbed.
- Remove from heat and stir through fish sauce and lime juice.
- Divide into bowls and sprinkle with coriander leaves and chilli to serve
