Thai Yellow Curry Chicken
Recipe by Justine Schofield
4 people | 
30 minutes
Ingredients
- 1 tbsp vegetable oil
- ⅓ cup AYAM™ Thai Yellow Curry Paste
- 500g chicken thigh fillets, diced into 2cm pieces
- ½ can AYAM™ Coconut Milk 270ml
- 1 tbsp AYAM™ Fish Sauce
- 1 tbsp brown sugar
- 1 small red capsicum, chopped into 2cm pieces
- 120g green beans, trimmed and chopped
- 12 red or yellow grape tomatoes
- Chopped coriander, to garnish
Method
- Heat oil in a wok over medium-high heat.
- Add Curry Paste and cook for 1 min or until fragrant.
- Add chicken and stir-fry for 2 min.
- Reduce heat and add Coconut Milk, Fish Sauce and sugar.
- Stir and simmer for 5 min.
- Add vegetables and cook for a further 5 min until chicken is cooked and vegetables are tender.
- Garnish with coriander. Serve with steamed rice.