You know those dinners that are so good you think about them all day? Well, this is that dinner for me right now. I’ve been obsessed with the yellow chicken curry from Noodle Broadbeach, so I had a little play around in the kitchen and came up with my own version
2tablespoonsthai yellow curry pasteuse one tablespoon if you don’t want any spice
1can coconut creamjust one although the pic shows 2
½cupwater
1tablespoonsoy sauce
2tablespoonskecap manissweet soy sauce
1tablespoonfish sauce
1tablespooncornflour
To Serve
Serve with rice asian greens and topped with a dash of chilli oil.
Instructions
In a pot, bring the chicken stock to the boil. Add the chicken breasts and bring to the boil again. Turn off the heat and allow breasts to sit in the stock for 25 minutes (don’t remove the lid and leave on the stove).
In a saucepan over medium heat, melt the butter and sauté the onion and garlic for 2 minutes.
Add the curry paste and stir for 1 minute until fragrant. Add the coconut cream and ½ cup water, and stir. Allow to simmer on a low heat for 5 minutes.
Add soy sauce, kecap manis, fish sauce and stir. Mix corn flour with a little bit of water in a cup and stir, tip into the curry sauce and stir until thickened (around a minute).
Slice the chicken and serve with rice and asian greens.
Pour over sauce, top with a dash of chilli oil and serve.
The nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.
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