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Yellow coconut chicken curry
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Adjust curry paste to your preferred level of spiciness in this flavorful chicken curry.
Ingredients:
  • 300.00 gm jasmine rice
  • 1 stalk lemongrass, trimmed, bruised
  • 18.40 gm rice bran oil
  • 1 medium brown onion, finely chopped
  • 1 garlic clove, crushed
  • 750g chicken thigh fillets, cut into 3cm pieces
  • 56.00 gm yellow curry paste (see tip)
  • 400ml can coconut milk
  • 200g snow peas, trimmed
  • 1 bunch Thai basil, leaves picked
Instructions:
  • In a saucepan, combine rice, lemongrass, and 3 cups of cold water over high heat. Once boiling, stir occasionally, then lower the heat and simmer covered for 10-12 minutes until the rice is tender and the liquid is absorbed. Remove from heat, let stand covered for another 10 minutes, then remove and discard the lemongrass.
  • In a hot wok, sauté onions and garlic until soft. Add chicken and cook until browned. Stir in curry paste until fragrant.
  • Combine coconut milk and 1/2 cup cold water and bring to a boil. Reduce heat and simmer for 15 minutes until chicken is cooked through, adding snow peas for the last 2 minutes of cooking. Remove from heat, stir in three-quarters of the basil leaves. Serve over rice in bowls and top with remaining basil leaves.

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