Thai Yellow Chicken Curry
Servings: 2 People
Ingredients
- 330 g Chicken thighs skinless and boneless cut into chunks
- 400 ml Coconut milk
- 300 g Potato 2 medium, cut into chunks
- 1 Onion large, sliced
- ¼ Banana shallot sliced
- 2 tbsp Yellow curry paste Recipe below
- 1 tsp Sea salt to taste
Method
- Method
- Meat Option
- Heat a pan over medium heat. Cook the banana shallot for 3–4 minutes until golden. Remove and reserve.
- Add the yellow curry paste and a splash of coconut milk. Cook for 1–2 minutes, stirring until smooth and fragrant.
- Add the chicken and cook for 2–3 minutes until sealed.
- Add the remaining coconut milk, potato and onion.
- Simmer for 20–25 minutes until the chicken and potatoes are cooked through.
- Season with sea salt to taste.
- Garnish with the reserved shallots and serve.