THAI YELLOW CURRY SERVED IN COCONUT BOWLS
Monday, November 20, 2017
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And there you have it, your (cheaters) spice paste, curry and coconut are ready to come together in a visual and taste tingling sensation ready to put the “wow” in your next foodie gathering.
INGREDIENTS:
- 3 Tbsp Yellow Thai Curry Paste
- 1 small onion, chopped
- 100g Red Bell Pepper
- 80g Green Beans, ends trimmed and cut into small bite-sized pieces
- Med sized potato (200g), peeled and chopped into small cubes
- 500g Chicken thighs, cut into small chunks
- 400ml Coconut milk
- 8 – 12 cherry tomatoes
- 150 g pineapple, cut into small cubes
- Thai Basil for garnish (optional)
- 4 whole, brown coconuts (optional)
INSTRUCTIONS:
- Set a large pan or wok over medium/ high heat. Add the curry paste a cook for a minute or two, stirring occasionally, until the paste begins to sizzle and becomes fragrant.
- Add the onions and cook for another minute. Stir in the coconut milk until well combined.
- Add the bell pepper, green beans, potato, green beans and chicken. Bring to the boil.
- Cover, reduce to a simmer and cook for 15 minutes or until the chicken is cooked. Stir through the pineapple and tomatoes. If serving in coconut bowls, follow the directions given in the post above for preparing the coconuts 🙂
