Thai yellow curry
Category:
Main
Free from:
lactose/milk, gluten, egg, sesame, mustard, lupin, soya, celery, nuts, sulphites, seafood
Contains:
meat, fish (anchovy), shellfish (shrimp), mustard, may contain nuts and sesame
Alternatives:
Replace the chicken with king prawns, lamb, tofu, pork or beef. Use granulated sugar for a nut-free or sesame-free dish. For a vegan/vegetarian option replace the meat with tofu or vegetables
Preparation time:
15-20 minutes
Cooking time:
25-30 minutes
Serves:
4
Ingredients
2 tablespoons yellow curry paste
3 chicken breasts (sliced)
1 small tin/160ml coconut cream
2 tins/400ml coconut milk
1 small onion
3 medium potatoes
3 spring onions
1 teaspoon fish sauce
1 teaspoon palm sugar/granulated sugar (check palm sugar for nuts and sesame)
Method
1. Boil the potatoes for 3-5 minutes to soften them
2. Pour the coconut cream into a wok and when boiling add the yellow curry paste stir frying to release a strong aroma
3. Add the chicken
4. When the chicken is cooked through (5-10 minutes), pour in the coconut milk and bring it to the boil
5. Add the potatoes and onion and simmer on a low heat for 10 minutes stirring occasionally
6. Season with the fish sauce and sugar. Cook for 2 minutes
7. Add the spring onion and remove from the heat
Serving suggestion: Serve with steamed jasmine rice
The Safer Eating Company cannot take responsibility for any recipes that are uploaded that are not accurate. We will check them as often as possible, but please refer to our problem food lists and ALWAYS CHECK THE LABELS of every ingredient.
