Chicken with Yellow Curry Sauce

Ingredients:

serves 4

for the spice paste

  • 6 tbsp. Thai yellow curry paste
  • 1/4 pint / 150 ml / 2/3 cup plain yogurt
  • 14 fl oz / 400 ml / 1-3/4 cups water
  • handful of fresh cilantro, chopped
  • handful of fresh Thai basil leaves, shredded
for the stir-fry
  • 2 tbsp. vegetable or peanut oil
  • 2 onions, cut into thin wedges
  • 2 garlic cloves, chopped finely
  • 2 skinless, boneless chicken breasts, cut into strips
  • 6 oz / 175 g baby corn, halved lengthwise
to garnish
  •  chopped fresh cilantro
  • shredded fresh basil



( Baking Conversion Chart )


Procedures:

To make the spice paste, stir-fry the yellow curry paste in a wok for 2-3 minutes, then stir in the yogurt, water, and herbs. Bring to a boil, then let simmer for 2-3 minutes.

Meanwhile, heat the oil in a wok and stir-fry the onions and garlic for 2-3 minutes. Add the chicken and corn and stir-fry for 3-4 minutes, until the meat and corn are tender.

Stir in the spice paste and bring to a boil. Let simmer for 2-3 minutes, until heated through. Serve immediately, garnished with extra herbs if desired.

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