Cookbook
Yellow Chicken Curry with Jasmine Rice and Toasted Coconut

Yellow Chicken Curry with Jasmine Rice and Toasted Coconut

  • 30 min
  • 900 calories

Thai yellow curry is a popular dish known for its vibrant colour, rich flavour and creamy texture. It is one of several types of Thai curry, each distinguished by its unique blend of herbs, spices, and colour. Yellow curry is characterized by its golden hue coming from the use of turmeric in the curry paste.

Number of servings

Ingredients

  • 3 Chicken Thighs (skinless) 3 Chicken Thighs (skinless)
  • 3⁄4 Cup Jasmine Rice 34 Cup Jasmine Rice
  • 150 Gram Broccoli 150 Gram Broccoli
  • 100 Gram Snow Peas 100 Gram Snow Peas
  • 1 Carrot 1 Carrot
  • 400 Gram Coconut Milk 400 Gram Coconut Milk
  • 2 Tbsp Fish Sauce/Brown Sugar (2-1) 2 Tbsp Fish Sauce/Brown Sugar (2-1)
  • 1 Lime 1 Lime
  • 1 Red chilli 1 Red chilli
  • 3 Tbsp Shredded Coconut 3 Tbsp Shredded Coconut
  • 1⁄2 Small Bunch Coriander 12 Small Bunch Coriander
  • 40 Gram Thai Yellow Curry Paste 40 Gram Thai Yellow Curry Paste

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Step-by-step instructions

First Things First

Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.

As well as your basic cooking tools, you will need...

Deepsided Pan
Pot

Step 1

1 Cook Rice

In a pot, combine the jasmine rice, a big pinch of salt and 1 1/2 cups water. Heat to boiling on high then cover and reduce the heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered after removing from the heat until ready to serve. Fluff the finished rice with a fork.

Tip! When you swap the chef selected protein; adjust cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Step 2

2 Prepare Ingredients

Cut carrot in half lengthways and slice on an angle (peeling is optional). Trim broccoli into florets. Trim ends of snow peas and remove the tough string. Slice chilli. Pick coriander leaves, roughly chop leaves and stems keeping them separate and discard roots. Cut chicken into bite sized pieces.

Step 3

3 Toast Coconut

Heat a pan on low heat and toast shredded coconut, until light brown for about 2-3 minutes. Remove coconut from pan and set aside.

Step 4

4 Start Curry

Heat a deep sided pan on medium heat with a drizzle of oil. Add yellow curry paste and cook for about 30 seconds. Add coconut milk, fish sauce/brown sugar and coriander stems, simmer for about 2 minutes.

Step 5

5 Finish Curry

Add chicken and a squeeze of lime juice (to taste), simmer for 5 minutes. Add carrot and broccoli, cook for 3 minutes. Add snow peas, cook for 1-3 minutes or until chicken is cooked through. Taste and season with salt as needed.

Step 6

6 You Plate It!

Divide rice and yellow curry between bowls. Top with chilli and garnish with toasted coconut and coriander leaves. Enjoy!

Tip! If you prefer less spice or to make the dish kid friendly, leave out the chilli.

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