Yellow curry with chicken

Name: Yellow curry with chicken
Cuisine: Thai
Ingredients: 2 tablespoons Thai Yellow Curry Paste; 4 red shallots, peeled and sliced; 500 g/1 lb 2 oz skinless chicken breast fillets, cut into 2.5 cm/1 inch strips; 4 tablespoons coconut cream; 400 ml can coconut milk; 1 tablespoon Thai fish sauce (nam pla); 1 tablespoon Thai fish sauce (nam pla); 2 teaspoons Demerara or palm sugar; 2 teaspoons Demerara or palm sugar; 2 small sweet potatoes, peeled, cubed and partly boiled; vegetable oil, for frying

Preparation info

Difficulty
Easy

Appears in

Keith Floyd's Thai Food

By Keith Floyd

Published 2006

About

Ingredients

4 red shallots, peeled and sliced
2 tablespoons Thai Yellow Curry Paste
4

Asia
Thailand
Main course
Gluten-free

Method

Heat some oil in a wok or heavy-based frying pan and stir-fry the shallots until they are crispy. Using a slotted spoon, remove from the wok and drain on kitchen paper, then set aside.
Using the same oil, stir-fry the curry paste for a couple of minutes until it releases its fragrance.
Add the coconut cream and mix well, then bring to a simmer, add the c