500g Chicken Breasts (4 medium)
1 Tbsp Yellow Curry Paste
1 tin coconut milk (can choose light option)
1 clove garlic
1 small onion
Vegetables of choice (I chose mangetout, baby corn & green beans)
1 tsp coconut oil
1.5 cups basmati rice (dry weight)
Chop onion and crush garlic before adding to a pan with coconut oil on medium-high heat.
Slice chicken and set aside. Prepare rice in a saucepan with boiling water and leave to cook.
Once onions are browned, add chicken and season with salt/pepper.
Mix curry paste in a bowl with some hot water until it becomes a lighter consistency.
Add curry paste to the pan and cook for 1-2 mins before adding coconut milk and vegetable.
Bring to the boil then allow to simmer and reduce slightly. (If you want a thicker curry, you can add some corn flour).
Serve with basmati rice & enjoy!
*If you are a wuss like me and can’t handle spice, simply add some natural yogurt to the curry once served and mix through.