Thai Yellow Chicken Curry

Serves:4

Ingredients

    Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

    Cooking Instructions

    1. Pre-marinade your 400 g medium-sized cubes of Free-Range Skinless Chicken Breast Fillets in 1 tablespoon of Woolworths Thai yellow paste for 1 – 2 hours beforehand. Ensure the chicken is well coated with the paste.  
    2. Add 1 tablespoon of vegetable oil and half the content of the Woolworths Thai Yellow Paste jar to a large frying pan or shallow pot or wok. 
    3. Turn the heat to medium-low and bring the paste to a gentle simmer. 
    4. Add 400 g of the marinated medium-sized cubes of Free-Range Skinless Chicken Breast Fillets and sauté for another 2 minutes. 
    5. Add 400 ml Coconut Milk and 1 cup of liquid chicken stock and bring to a gentle simmer. 
    6. Add 1 medium-sized peeled and diced potato, 2 diced carrots and simmer 20 minutes or until the chicken is cooked through and the vegetables are tender. 
    7. If desired, season to taste with a tablespoon of fish sauce. 
    8. To serve: divide into 4 bowls and serve over steamed black or white jasmine rice and garnish with whole star anise. For an extra kick of heat, add freshly chopped chilli. 
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