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Home > Recipes > Yellow chicken curry

Yellow chicken curry
( SERVES 4 )

Publication: NZ Herald

NZ Herald

Ratings: No ratings yet

Yellow chicken curry

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Ingredients

2 tsp Vegetable oil
1 Tbsp Curry paste
400 ml Coconut cream
1½ cups Chicken stock
1 Tbsp Lime juice
1 Tbsp Fish sauce
4 Chicken breasts
200 g Snap peas
½ cup Fresh coriander
1 Rice

Directions

  1. Heat oil in a large, deep non-stick frying pan over medium heat. Add curry paste (thai curry) and cook, stirring for 1 minute or until fragrant.
  2. Add coconut cream, stock, lime juice and fish sauce and stir to combine. Bring to the boil and cook for 1 minute.
  3. Reduce the heat to low, add chicken breast fillets (trimmed and sliced) and simmer for 5 minutes.
  4. Add peas and cook for a further 3-5 minutes or until the chicken is cooked and peas are tender.
  5. Top with coriander and serve with lime wedges and steamed rice.
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http://www.bite.co.nz/recipe/1139/Yellow-chicken-curry/

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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

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