Thai Yellow Curry
Ingredients
- 2 Tbsp Thai yellow curry paste
- 200 g Chicken breast – cubed
- 150 g Green beans
- 400 g Coconut cream - canned
- 200 g Soft Tofu
- 1 Red Thai chili
- 2 Limes – fresh lime juice
- 3 Tbsp Grape seed oil
Instructions
- Sauté: Finely slice the onion. Add oil to a pot and turn the temperature to medium-low heat. Add the onion to the pot and sauté for three to five minutes until it is golden brown.
- Paste: Add the Thai yellow curry paste to the pot and mix well. Once the paste starts to infuse with the oil and onion, add 1/4 of the coconut cream and mix. When it starts to bubble, it means that the coconut oil is separating from the cream. Mix the paste along with the cream. This process will elevate the flavours of the curry.
- Add the chicken: Wash and cut the chicken breast into cubes. Add the chicken to the pot. Add the juice of two limes. Mix the ingredients. Add the remaining coconut cream. Add the green beans. Cook for a few minutes. Add the tofu and lightly mix.