Thai Yellow Chicken Curry With Jasmine Rice
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Thai Yellow Chicken Curry With Jasmine Rice
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| Servings | Prep Time |
| 4 | 20minutes |
| Cook Time |
| 40minutes |
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Ingredients
- 2tbsp Vegetable Oil
- 2 Chicken Filletsthigh fillets chopped to 3 cm pieces
- 1 Brown Oniondiced
- 1 Red Capsicumsliced
- 1/4cup Yellow Curry Paste
- 1 1/2cups Jasmine Ricesteamed
- 400ml Coconut Milkcanned
- 1cup Chicken Stockuse stock cube
- 600g Broccolicut into small florets
- 2tbsp Fish Sauce
- 1tbsp Lime Juice
- Coriander LeavesFresh to serve
- 1 Long Red Chillithinly sliced
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