Fast Spicy Chicken Yellow Curry

Nutrition per serve

Ingredients

• 150g jasmine rice
• 1pcs zucchini
• 1pcs carrot
• 300g free-range chicken tenderloins
• 60g yellow curry paste
• 200ml coconut milk
• 150g peas
• 20ml fish sauce
• 1pcs neutral-flavoured oil
• 3ml sugar

Method

1. Step 1 — Cook rice
   Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins.
2. Step 2 — Prep ingredients
   Meanwhile, halve the zucchini and carrot lengthwise, then slice. Slice the chicken into strips.
3. Step 3 — Start curry
   Heat a drizzle of oil in a medium saucepan over medium-high heat. Add the curry paste and cook, stirring, for 1 min or until fragrant.
4. Step 4 — Add chicken
   Add the coconut milk and 80ml (⅓ cup) water and bring to a simmer. Add the zucchini, carrot and chicken. Reduce heat to medium and cook, stirring occasionally, for 4 mins. Add the peas, cover and bring to a simmer. (It's important it doesn't boil or the chicken may become tough and coconut milk may separate.) Cook, uncovered, for 2-3 mins until chicken is cooked through.
5. Step 5 — Finish curry
   Remove the pan from the heat, add half the fish sauce* and ½ tsp sugar to the curry and stir to combine. Taste, then season with salt.
6. Step 6 — Get ready to serve
   Fluff the rice with a fork. Divide the rice and chicken curry among bowls to serve.

Allergens

Soy, Fish