Yellow chicken curry
7
( Serves 4 )
Publication: NZ Herald
3/6/2008
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
- 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.
- Add coconut cream, stock, lime juice and fish sauce and stir to combine. Bring to the boil and cook for 1 minute.
- Reduce the heat to low, add chicken breast fillets (trimmed and sliced) and simmer for 5 minutes.
- Add peas and cook for a further 3-5 minutes or until the chicken is cooked and peas are tender.
- Top with coriander and serve with lime wedges and steamed rice.
http://www.bite.co.nz/recipe/1139/Yellow-chicken-curry/
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