Yellow curry with chicken
Ingredients
- 1 potato
- 1 carrot
- 2-3 tbsp yellow curry paste
- 300 ml of coconut milk
- 100 ml of water or chicken stock
- 1 onion
- 3 cloves of garlic
- 200 g of boneless chicken thighs or chicken fillets
- 2 tbsp of peanuts unsalted roasted
- 1-2 tbsp of fish sauce
- 1 sweet chillies to serve
Instructions
- Peel the carrots and potatoes. Cut them into pieces.
- Heat a pot of salted water and cook carrot and potato chunks until just tender. Drain and set aside.
- Emince l'ail et l'oignon. Emince le poulet.
- Dans un wok, fais chauffer 4-5 c.s. de lait de coco. Lorsqu'il bout, ajoute la pâte de curry et faire-la revenir 1-2 minutes.
- Ajoute le reste de lait de coco, l'eau (ou le bouillon), l'ail, l'oignon et le poulet.
- Simmer for about 10 minutes.
- Taste and season with the fish sauce, add the peanuts, the cooked potato and carrot. Simmer for a further 5 minutes.
- Serve hot with fragrant rice.
