YELLOW THAI CHICKEN & CORN CURRY

Preparation time 10 minutes, cooking time 25 minutes - SERVES 4 PEOPLE

1 Tbsp Coconut oil

1 pouch Curry Love Yellow Thai Curry Paste

1 lbs chicken thigh, boneless, skinless, cut into ½ inch cubes

1 can coconut milk

1 cup baby corn, sliced in half lengthwise

½ bamboo shoots, drained

½ cup zucchini, washed and sliced

1 cup cherry tomatoes

Optional:

1 Tbs fish sauce

1 Tbs palm sugar or coconut sugar

Fresh basil for serving

Instructions

1.     Heat the oil in a pan, add the chicken and cook for 8 minutes over high heat until nicely browned on all sides. Turn down the heat to medium high and add the paste. Stir-fry for another 2 to 3 minutes until fragrant.

2.     Add the coconut milk and bring to a slow simmer.

3.     Add the baby corn and zucchini and simmer for 8 to 10 minutes.

4.     Add the tomatoes and simmer for 2 minutes more.

5.     Add the optionals and sprinkle with basil.

6.     Serve with steamed jasmine rice.