If you’d like to add a little spice to your repertoire, this Thai yellow curry recipe is incredibly simple and will add something exotic to your weekly meal plans.
Thai yellow curry is one of my favourite meals to make because, not only is it delicious, but it’s so easy that you’ll be able to do it from memory after making it just a few times. It has become a staple on my dinner table, particularly over the winter months.
2 tablespoons yellow curry paste
500g boneless chicken thighs
2 tablespoons fish sauce
1 can coconut cream (or coconut milk) 10 minutes
Peas and carrots 10 minutes
Serve with coriander
Roast the yellow curry paste on a frying pan at medium heat for a minute.
Add the chicken things to the paste, cooking until they’re golden brown.
Add fish sauce and coconut milk, stir and allow it to simmer on a low heat for 10 minutes
Add vegetables and allow the curry to simmer on a low heat for another 10 minutes.
While the curry is simmering, cook your basmati rice in a pot, turning the heat off for 2 minutes, and closing the lid to allow it to steam.
Garnish your dish with coriander.
It really is that simple.
You can play around with this Thai yellow curry recipe as well, use different vegetables or substitute the fish sauce and chicken thighs for plant-based options. Get a grip on how to put this meal together and the options are limitless, so don’t hesitate to get creative.