Yellow Chicken Curry with Potatoes
- 3 tbsp vegetable oil
- 3 tbsp yellow curry paste
- 1 1/2 cups coconut milk
- 300g of minced chicken
- 100g diced potatoes
- 100g sliced carrots
- 100g onion*
- 1 tbsp fish sauce
- 1 chopped red pepper
Level of difficulty Average
Preparation time 15mins
Cooking time 25mins
Cost Average budget
1. Put vegetable oil into a wok, add the yellow curry paste, cook over a low heat until the aroma develops.
2. Add half of the coconut milk and bring to the boil.
3. Add chicken, onion, potatoes and carrots, and cook over a medium heat until the ingredients are tender.
4. Add the rest of the ingredients and bring to the boil.
5. Pour into a bowl and garnish with chopped red peppers.
6. Serve with Jasmine rice.
Optional additions: green beans, snow peas, broccoli, baby corn.
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