Vegetable oil: 2 tbsp
Ginger: thumb size piece, fresh, peeled and grated
Garlic: 2 cloves, crushed
Lemongrass: 1 stalk, finely chopped
Curry paste: 2 tbsp, yellow
Chicken stock: 500 ml
Coconut milk: 500 ml
Limes: 1 juiced
Chicken: 2 large breasts, skinned
Sesame oil: 3 tbsp
Garlic: 3 cloves, thinly sliced
Chili pepper: 2 red, deseeded and roughly chopped
Chilli sauce: 4 tbsp, sweet
Fish sauce: 1 tbsp
Thai Basil: small bunch, leaves
Craving Thai food? Try this delicious yellow chicken curry recipe prepared with coconut milk and served with Thai basil on the top, creamy and spicy.
If you want to make yellow chicken curry recipe first prepare the broth: heat the vegetable oil in a large pan and gently fry the ginger, crushed garlic and lemongrass until soft but not brown.
Add the curry paste, stir for 2 minutes then pour in the stock and coconut milk.
Bring to a boil then turn the heat down and simmer gently for 15 minutes.
Add the lime juice and season with salt and pepper.
Set aside and keep warm.
Flatten the chicken breasts with a meat hammer or rolling pin.
Take a sharp knife and score one side of each chicken breast in a crisscross pattern then cut into bite-size portions.
Heat the sesame oil in a wide pan and quickly fry the sliced garlic until it starts to brown.
Add the chilli peppers and chicken, cook for 2 minutes then add the chilli sauce and fish sauce.
Continue cooking, stirring all the time, until the chicken is cooked through - you made need to add a little water.
Stir the Thai basil leaves in the yellow chicken curry and serve on top of the broth.
