Thai Yellow Curry Chicken
4 pax | 
30 minutesIngredients:
- 1 tbsp vegetable oil
- 1 cup Ayam™ Thai yellow curry paste 100g
- 500g chicken thigh fillets, diced into 2cm pieces
- 1 can 400ml Ayam™ coconut milk
- 1 tbsp Ayam™ nuoc mam sauce
- 1 tbsp brown sugar
- 1 small red capsicum, chopped into 2cm pieces
- 120g green beans, trimmed and chopped
- 12 red or yellow grape tomatoes
- Chopped coriander, to garnish
Preparation:
- Heat oil in a wok over medium-high heat. Add Curry Paste and cook for 1 min or until fragrant.
- Add chicken and stir-fry for 2 min. Reduce heat and add Coconut Milk, Fish Sauce and sugar. Stir and simmer for 5 min.
- Add vegetables and cook for a further 5 min until chicken is cooked and vegetables are tender.
- Garnish with coriander. Serve with steamed rice.
Sauce Piment 
Sauces soja 
Sauces asiatiques 
Sauces salade 
