1 x Marion’s Kitchen Thai Yellow Curry, which includes:
YELLOW CURRY PASTE
DRIED HERBS & CHILLI
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
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.