We have a problem in our household, perhaps its one you have experienced. My husband loves spicy, hot foods, he eats jalopeno sandwiches, I hate hot spicy food. So dinners can be tricky at times but this week my husband thought he’d found the answer. Kitty wasn’t so sure.
He found a spice pack in the kitchen and brought it home. I don’t have the pack, so I can’t provide the brand but as he pointed out, it can easily be made from scratch.
Now not to put a dampener on his parade but it was actually a little to bland, so I reckon you could add a bit more spice and give it a bit of zing, but that’s between us and Kitty.
Yellow Thai Curry
IN THE PACK
Yellow Thai Curry Paste
- Yellow Thai Curry Paste
- Coconut Milk
- Kaffir Lime Leaves
- Whole Red Chilli
- 250g Diced Chicken
- 2 Medium Potatoes, Diced
- 1 Small Onion, Sliced
- ½ Cup (125ml) Water
- 2 Cups Jasmine Rice
- Flash fry spices in a hot and well-oiled medium sized saucepan for 5 seconds. Add chicken and fry for 3 minutes or until well seared. Add vegetables and fry for a further 2 minutes
- Add Yellow Thai Curry paste to saucepan then immediately add coconut milk and ½ cup water. Stir contents, reduce heat to low and cover pan with lid.
- Simmer until chicken is fully cooked and tender (approx. 20 minutes). Serve immediately on a bed of jasmine rice.