Yellow chicken curry
1 medium, finely chopped
2 clove(s), crushed
Skinless chicken breast
450 g, (buy 500g) lean, thinly sliced
Yellow curry paste
Light coconut milk
Kaffir lime leaves
2 individual, torn
1 piece(s), pale section only, bruised
2 small, thinly sliced
1 baby, coarsely chopped
Canned bamboo shoots, rinsed, drained
180 g, (1 x 225g can)
½ cup(s), (Thai)
- 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.
- 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.
- 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.