Welcome back! Starting off the Yellow curry series is the quick and easy back of the pack recipe. You can throw this meal together in under 20 minutes, feeds 4!
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Ingredients - serves 4
35g Yellow curry paste
1 tbsp coconut oil (or vegetable oil)
400ml coconut milk
1tbsp shrimp paste
1 tbsp palm sugar
350g chicken thigh
200g sliced Bamboo shoots
1 tbsp fish sauce
Thinly sliced red chilli (garnish)
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Preparation
1. thinly slice chicken thighs
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Method
Heat oil into a large saucepan on med/high heat, then stir-fry the curry paste to build aroma.
Add 100ml coconut milk to loosen the mix, then season with fish sauce and palm sugar and blend well
Add sliced chicken thighs, stir-fry meat until it is coated. Then add the remaining 300ml coconut milk, then simmer for 15 minutes.
Add bamboo shoots and cook for a further 10 minutes. If desired, add water to thin the sauce
Garnish with thinly sliced red chilli and serve with freshly made Thai Jasmine rice
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Music credit
Song: MBB - Bora Bora
Music provided by Vlog No Copyright Music.
Creative Commons - Attribution-ShareAlike 3.0 Unported
Video Link: [ Ссылка ]
