Yellow Curry with Chicken

Thai Yellow Curry with chicken

Thai Yellow, ‘Gaeng Karee’ is a mild southern curry with hints of turmeric and cumin from south asian trade routes.

• 400ml Thai Gold Coconut Milk
• 2-3 teaspoons Thai Gold Yellow Curry Paste
• 4 Chicken fillets, finely sliced
• 150ml Chicken stock
• 2 teaspoons Thai Gold Light Soy Sauce
• 2 teaspoons Thai Gold Nam Plaa (Fish Sauce)
• 2 teaspoons Thai Gold Palm Sugar or normal sugar
• 1 medium Chopped and diced onion
• 1 Sliced pepper
• 3 Potatoes, cubed and parboiled
• 6-7 Cherry tomatoes

1. Add the Thai Gold Coconut Milk to a saucepan and heat up to near boiling, stirring frequently.
2. Add 2 tsp of Thai Gold Yellow Curry Paste and stir, combining the paste with the milk.
3. Add the finely sliced chicken, chicken stock and cook for 5 minutes.
4. Add 2 tsp of Thai Gold Nam Plaa (Fish Sauce), 2 tsp of Light Soy Sauce and the Palm Sugar. Cook for 3 minutes.
5. Next add the vegetables and cook for a further 4 minutes.

• Hot & Spicy: Add some fresh chopped chillies with the vegetables.
• Variation: Try any seasonal fresh vegetables.
• Serving: Serve with Thai Gold Jasmine Rice.