A mild Thai curry bursting with fresh ingredients and flavours.
This curry is very easy to make and very satisfying. You can substitute the chicken for fish and add any vegetables you like. Snow peas are ideal if you have them, to add that extra bit of crunch. You can also add a bit of buk choy or any other leafy greens for some extra colour and flavour.
Ingredients 1kg chicken breast
1 sliced yellow capsicum
2 cups of rice
3 tablespoons of curry paste (Penang, yellow, red or green curry)
600ml of coconut milk
2 tablespoons of fish sauce
1 teaspoon of sugar
2 mild chillies (optional)
A handful of coriander
Slice the vegetables up into thin julienne strips.
Cube the chicken breast.
Fry the vegetables up in a wok or a pot for a few minutes.
Add the curry paste.
Stir the curry paste through the vegetables.
Add the coconut milk and then add the chicken.
Stir the chicken through and leave on stove until chicken is cooked (approximately 20 minutes)
Finely chop some fresh chilly (optional) and a handful of coriander.