Thai Yellow Curry

Thai Yellow Curry Chicken Rice

https://youtu.be/Oq3eXCEArx0 INGREDIENT Thai Yellow Curry Chicken Rice European Print This
Serves: 4
Nutrition facts: – calories – fat

Ingredients

1 x Marion’s Kitchen Thai Yellow Curry, which includes:

  • YELLOW CURRY PASTE

  • COCONUT CREAM

  • DRIED HERBS & CHILLI

  • BAMBOO SHOOTS

1 kg chicken pieces

vegetable oil for deep frying, plus 1 tbsp extra

1 tomato, diced

2 cups jasmine rice (or any long grain rice)

3 cups chicken stock

crispy fried shallots to serve

sweet chilli sauce to serve

Instructions

STEP 1
In a large bowl, mix ½ the pouch of YELLOW CURRY PASTE with ¼ cup of the COCONUT CREAM. Add the chicken and toss to coat.

STEP 2
Fill a saucepan or wok to about 1/3 capacity with the vegetable oil. Heat over high heat. Once the oil is hot (325°F or 165°C or when a wooden spoon dipped into the oil forms small little bubbles), cook chicken in batches for 4-5 minute or until golden brown. Drain on kitchen paper.

STEP 3
Drain BAMBOO SHOOTS and set aside.

STEP 4
Heat vegetable oil in a heavy-based saucepan or dutch oven with a lid. Add the remaining curry paste and heat for 30 seconds or until fragrant. Stir through the tomato. Add the remaining COCONUT CREAM and the DRIED HERBS & CHILLIES and simmer for about a minute or until well combined. Add the BAMBOO SHOOTS, rice and chicken stock. Stir until combined. Add the chicken pieces. Cover with a lid, reduce the heat to low and simmer for 25 minutes, until rice is tender and chicken is cooked.

STEP 5
Serve topped with fried shallots and with sweet chilli sauce.