Yellow curry with chicken

Thai food


Preparation time 15 minutes
Cooking time 10-13 minutes
1½ tablespoons sunflower oil or Kin Dee Virgin coconut oil
2-3 tablespoons Kin Dee Yellow Curry Paste
500 g (1 lb) skinless chicken fillets finely sliced.
400 ml (14 fl oz) can Kin Dee Coconut milk.
50 ml (2 fl oz) vegetable stock, chicken stock or water.
2½ tablespoons Kin Dee Fish sauce
25 g (1 oz) palm, coconut, or brown sugar, or 2 tablespoons clear honey.
150 g (5 oz) pineapple or 1 small can pineapple slices in light juice, drained, each slice cut into 5 pieces 4 cherry tomatoes, with calix left on if possible.
2-3 kaffir lime leaves, torn in half.
To garnish coriander leaves
Heat the oil in a wok or saucepan. Stir-fry the yellow curry paste over a medium heat for 3-4 minutes or until fragrant.
Add the chicken and stir-fry for 4-5 minutes. Add the coconut milk, stock or water, fish sauce, sugar or honey and pineapple, and simmer over a medium heat for 3-4 minutes, stirring occasionally. Taste and adjust the seasoning. Add the tomatoes and kaffir lime leaves in the last few seconds, taking care not to let the tomatoes lose their shape.
Spoon into 4 serving bowls and garnish with coriander leaves.
For homemade yellow curry paste, stem, deseed and roughly chop 3-4 dried long red chilies, soak them in hot water for 3-4 minutes then drain. (If using fresh chilies do not soak.) Pound or blend them with a 12 cm (5 inch) stalk of finely sliced lemon grass, a 2.5 cm (1 inch) piece of scraped and finely sliced galangal, 4 chopped garlic cloves, 3 chopped shallots, 3-4 chopped coriander roots and stalks, 3 sliced kaffir lime leaves, 1 teaspoon shrimp paste, 1 teaspoon ground cumin and 1 tablespoon yellow curry powder.
Continue until the mixture forms a paste. You can omit the shrimp paste for a vegetarian version. Use this quantity of curry paste to cook curries that serve 4 people.
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