300 g chicken breast
250 ml veggie stock
400 ml coconut cream
1 glass baby corn
2 tbs yellow currypaste
1 red sweet pepper
2 medium sized potatoes
1 tbs fish sauce
50 g roasted peanuts
4 kaffir lime leaves
2-3 red chilis, chopped, to serve
The Yellow Thai Curry is one of the the major currys of Thailand. This curry is richer and creamier than other Thai curries. The yellow curry is made within a few minutes and so it is a perfect midweek meal.
Cut chicken, potatoes, sweet pepper and onion into bite-sized pieces and pre-boil potatos for 5 minutes.
Remove stunk of the kaffir lime leaves and cut the leaves into small stripes. Set aside.
Mix half of the coconut cream with chicken and currypase in a sauce pan and bring to a boil. Simmer chicken until it is cooked through.
Add all remaining ingredients and simmer for 5 more minutes.
Season with fish sauce and serve with kaffir lime leaves, chilis and Rice.