Thai Yellow Chicken Curry with Cashew & Coconut Crumble

Thai Yellow Chicken Curry with Cashew & Coconut Crumble

Ready in 30 minutes • Serves 2
This dish most recently appeared in My Choice (3 Nights For 2) on Sunday, March 27, 2022.
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Enjoy a heart warming flavorful curry that will have you asking for more! It's served atop a bed of rice and topped with our coconut crumble for the perfect Thai-inspired meal.

Ingredients

Rice

  • 150g brown rice

To Serve

  • 1 pack cashew & coconut crumb

Curry

  • 100g mushrooms, sliced
  • 1 baby bok choy, sliced
  • 1/2 Tbsp ginger, finely grated
  • 300g free range chicken breasts, diced 2cm
  • 1/2 Tbsp Thai yellow curry paste, see tip
  • 1/2 tsp fish sauce
  • 1 drizzle of oil
  • 200ml coconut milk
  • 150g frozen peas

Steps

  1. Bring a medium pot of hot water to the boil.
  2. Add rice to pot of boiling water. Bring back to the boil and cook rice (ensuring a rapid boil) for about 20 minutes, or until grains are tender. Drain well through a sieve.
  3. Slice mushrooms, bok choy and finely grate ginger. Pat chicken dry and dice 2cm. Toss chicken in a medium bowl with ginger, curry paste and fish sauce. Set aside.
  4. Heat oil in a medium fry-pan on medium-high heat. Cook chicken for about 5 minutes, until browned. Add mushrooms, cook for 2 minutes and season with salt. Add coconut milk and simmer for 3 minutes, until chicken is cooked through and mushrooms are tender.
  5. Add bok choy and peas and cook for about 2 minutes, until tender. Season to taste with fish sauce or salt.
  6. Rice topped with curry and cashew and coconut crumble.

Nutritional Information

Energy 3280 kj
784 kcal
Protein 49.3g
Carbohydrate 70.5g
Fat 32.1g