Yellow chicken curry
6
Points®
Total time: 45 min • Prep: 20 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
If you prefer a more tame curry, then best to try this dish. Yellow curry is milder than red and green, but still gives you the authentic flavour of Indian dishes. It’s also filled with lots of veggies and infused with lemongrass.
Ingredients
Olive oil
2 tsp
Brown onion
1 medium, finely chopped
Garlic
2 clove(s), crushed
Skinless chicken breast
450 g, (buy 500g) lean, thinly sliced
Yellow curry paste
2 tbs
Light canned coconut milk
400 ml
Kaffir lime leaves
2 individual, torn
Fresh lemongrass
1 piece(s), pale section only, bruised
Zucchini
2 small, thinly sliced
Bok choy
1 baby, coarsely chopped
Canned bamboo shoots, rinsed and drained
180 g, (1 x 225g can)
Fresh basil
½ cup(s), (Thai)
Instructions
1
Heat oil in a large saucepan over medium-high heat. Cook onion and garlic for 5 minutes or until softened. Add chicken and curry paste. Cook, stirring, for 2 minutes or until chicken is coated in paste.
2
Add milk, lime leaves, lemongrass and ½ cup (125ml) water and bring to the boil. Reduce heat and simmer, uncovered, for 10 minutes or until sauce has thickened.
3
Add zucchini, bok choy and bamboo shoots. Cook, stirring, for 5 minutes or until zucchini is tender. Remove and discard lime leaves and lemongrass. Stir in basil. Serve.
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