Prep Time: 10 minutes
Cook Time: 30 minutes
Difficulty: Easy
Serves: A family of 5 to 6
Ingredients:1Tbsp Oil (Olive or Vegetable)
1 Brown Onion, cut into thin wedges
3 Tbsps to 5 Tbsps Volcom Yellow Curry Paste, depending on taste
800g Chicken Breast, thinly sliced
5 Small Potatoes, quartered
1 Tsp, Brown Sugar
1 Tbsp, Fish Sauce
1 x 400ml Coconut Lite Cream
Steamed Rice, to serve
Adjat Sauce, optional to serve for the BIG people
Method:Boil potatoes in a saucepan of water until tender. Drain and rinse under cold water.
In a medium size pot (with lid), heat the oil and fry onion until translucent.
Add the desired amount of curry paste, and fry on a medium heat for a further 3 minutes to allow the spices to release their flavour.
Add chicken to the pan and brown on a high heat in the curry mix.
Add potatoes, brown sugar, fish sauce and coconut cream to the pot and bring to the boil.
Place lid on pot, and reduce heat to a simmer for 15 minutes.
Serve with steamed rice.
For the BIG people, you may wish to serve an Adjat Sauce with this Yellow Thai Curry for some extra flavour.
Adjat Sauce Ingredients:1/4 Cup of Brown Sugar
1/4 Cup of Water
1 Small Lebanese Cucumber, seeded, finely chopped
2 Tbsps Rice Wine Vinegar
1 Tbsp Roasted Peanuts, finely chopped
1 Small Red Chilli, finely chopped
Method:
Stir Sugar with Water over a low heat until sugar is dissolved.
Bring to the boil, reduce the heat and simmer for 3 minutes.
Reduce from heat, pour into a bowl and cool.
Add remaining ingredients. Mix Well.
