Chicken Thai Yellow Style Curry
with Sweet Potato and Greens
Turmeric in combination with red chillies help make Thai Yellow different from the other colours of curry in Thai cuisine, resulting in a milder sauce. Here, our Chicken Thai Yellow Style Curry heroes the veg as well as the meat.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2 unit(s)
Sweet Potato
150 grams
Jasmine Rice
1 unit(s)
Pak Choi
1 unit(s)
Garlic Clove
1 unit(s)
Lime
1 sachet(s)
Thai Style Spice Blend
45 grams
Yellow Thai Style Paste
180 milliliter(s)
Coconut Milk
15 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
120 grams
Peas
240 grams
Diced British Chicken Breast
Not included in your delivery
300 milliliter(s)
Water for the Rice
1 tsp
Sugar for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the sweet potatoes into 2cm chunks (no need to peel).
Put the sweet potato chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Trim the pak choi, then thinly slice widthways. Peel and grate the garlic (or use a garlic press).
Zest and halve the lime.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the diced chicken to the pan and season with salt and pepper. Cook until browned all over, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw meat.
Add the pak choi and stir-fry until just soft, 3-4 mins more.
Add the Thai style spice blend (add less if you'd prefer things milder), yellow Thai style paste and garlic. Stir fry until fragrant, 1 min.
Once fragrant, add the coconut milk, soy sauce and sugar (see pantry for amount) to the frying pan. Stir well to combine and bring to the boil.
Lower the heat and simmer until slightly thickened, 2-3 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Once the sweet potatoes are roasted, stir them through the curry along with the peas. Add the lime zest and a good squeeze of lime juice.
Taste the curry and add salt, pepper, sugar and more lime juice if needed.
Share the rice between your serving bowls.
Spoon over the curry. Serve with any remaining lime wedges alongside for squeezing over.
Enjoy!
