Marion’s Kitchen Thai Yellow Curry kit makes this dinner super easy. The complex spices and flavours will have everyone begging for seconds. Once the chicken is marinated and cooked, all the ingredients go into one pot to simmer slowly and bathe in that delicious yellow curry.
1 x Marion’s Kitchen Thai Yellow Curry, which includes:
– YELLOW CURRY PASTE
– COCONUT CREAM
– DRIED HERBS & CHILLI
– BAMBOO SHOOTS
1 kg (2 lb) 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
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.
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.
Drain BAMBOO SHOOTS and set aside.
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.
Serve topped with fried shallots and with sweet chilli sauce.