Thai Yellow Curry Chicken | Thai Kitchen
Aromatic herbs and spices such as ginger, coriander seeds and lemongrass are carefully blended for the perfect balance of flavours.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.clubhouse.ca.
Ingredients
- 1 can (400 ml) Coconut Milk (thai kitch)
- 1 to 2 tbsp (15 to 30 ml) Yellow Curry Paste (thai kitch)
- 1 pound (500 g) skinned boneless chicken breasts cut in bite sized chunks
- 1 to 2 tbsp (15 to 30 ml) Fish Sauce (thai kitch)
- 2 tbsp (30 ml) brown sugar
- 1/4 cup (50 ml) bamboo shoots
- 1/2 cup (125 ml) frozen peas
- 1/3 cup (75 ml) Chicken Cooking Stock
- Cooked Jasmine Rice (thai kitch)
- Fresh basil (optional)
- * Vary amounts according to personal tastes
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