Cheaters Simple Yellow Curry
This simple curry is packed full of flavour, but can be customised to suit your tastes.
Ingredients
- 600 g Chicken Thigh Fillet Skinless
- 2 Shallots chopped finely
- 20 g Ginger chopped finely
- 30 g Garlic minced
- 3 Birdseye Chillies finely chopped
- 30 g Fish Sauce
- 30 g Soy Sauce
- 15 g Honey
- 50 g Lemongrass paste
- 70 g Yellow Curry Paste
- 200 ml coconut milk
- 100 ml Water
- 5 g Fish Stock Powder
- 1 Bok Choy roughly chopped
- 1 Green Capsicum roughly chopped
- 1 Red Capsicum roughly chopped
- 1 Lime Juice
- 2 sprigs Spring Onion Separate the white part from the green, but slice both parts into thin rounds.
- 1 handful coriander leaves for seasoning
Instructions
- Season your chicken with salt and pepper on both sides.
- Pan fry on medium heat the whole chicken thighs on both sides until cooked through. Be careful not to over cook the chicken, take it off the heat when you can easily pierce it with a knife or temperature reads 73 degrees celsius. Set aside.
- In the same pan you cooked the chicken, add another 15g or 1 tablespoon of oil. Once hot add in the white part of the spring onion, ginger, garlic. Cook until slightly softened.
- Add in capsicums and buk choy, cook for 1 minute. Then add curry paste.
- Stir and move the curry paste around the pan, coating the vegetables for 30 seconds.
- Add in coconut milk, water, fish sauce, soy sauce, Birdseye chillies, honey and fish stock powder.
- Turn down the heat to low and let simmer for 3 minutes. During this time chop your chicken into small bite size pieces, saving any juice that comes from the chicken thighs.
- Add your chicken and juices to your curry. Let simmer for 30 seconds.
- Just before you eat your curry add in your coriander and lime juice.
- Serve over rice, coconut rice recommended.