About this recipe:A delicious Thai-inspired chicken curry dish. Chicken and potatoes are simmered in a yellow coconut curry. Perfect when served with freshly cooked, white jasmine rice.
1 tablespoon yellow curry paste
125ml chicken stock, divided
1 teaspoon caster sugar
1 1/2 teaspoons curry powder
1/2 teaspoon salt
4 1/2 teaspoons light soy sauce
1 (165ml) tin coconut milk
1 tablespoon rapeseed oil
3 skinless, boneless chicken breast fillets, sliced
1 dessertspoon finely chopped garlic
1 teaspoon finely chopped fresh ginger
1 onion, sliced
2 potatoes, peeled, halved and sliced
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Method Prep:25min › Cook:25min › Ready in:50min
In a bowl, mash the yellow curry paste with about 2 tablespoons of chicken stock to help dissolve the paste; whisk in remaining chicken stock, sugar, curry powder, salt, light soy sauce and coconut milk. Set aside.
Heat a wok or large frying pan over high heat for about 30 seconds; pour in the oil. Let the oil heat until shimmering, about 30 more seconds. Stir the chicken, garlic and ginger into the hot oil; cook and stir until the chicken has begun to brown and the garlic and ginger are fragrant, about 2 minutes. Stir in the onion and potatoes, toss all ingredients in the hot oil and pour in the sauce mixture. Bring the sauce to the boil, reduce heat and cover the wok. Simmer until the chicken is cooked through and the potatoes are tender, 20 to 25 minutes.