Allergy free Thai yellow chicken curry recipe

Ingredients

• 3 potatoes, peeled, quartered
• 1 tbsp olive oil
• 1 onion, sliced
• 1 double breast chicken, chopped
• 2 tbsps yellow curry paste
• 1 tbsp brown sugar
• 1 tbsp fish sauce or ½ tsp salt mixed with 1 tbsp water
• 400ml coconut milk
• 1 carrot, chopped
• ½ broccoli, cut into florets
• ½ red capsicum, diced

Method

• Boil the potatoes in a saucepan of water until tender.
• Drain the potatoes and then rinse them in cold water.
• Heat the oil in a wok over a medium-high heat.
• Add the onion and cook until tender.
• Add the chicken and cook until white.
• Add the potato, curry paste, brown sugar, fish sauce and coconut milk.
• Stir until well combined.
• Bring to the boil then reduce heat and simmer for 30 minutes.
• Stir through the carrot and broccoli when there’s 20 minutes to go.
• Stir through the capsicum when there’s 5-10 minutes to go (to desired tenderness).

Note

• Other vegetables such as beans, baby corn, mushrooms and chickpeas can be used.