Thai Yellow Curry

Ingredients

440ml coconut milk
1 teasp yellow curry paste
1 tblsp brown sugar
1 dessert spoon fish sauce
1/3 cup GF chicken stock
500g chicken- diced
1 medium onion
2 cups brocolli florets
1/2 green/red pepper - sliced
1 kaffir lime leaf
1/2 cup fresh basil
bean shoots to taste
cashews for garnish
1/2 packet thick rice noodles

GF = Gluten Free

Directions

Place rice noodles in a bowl of boiling water. Remove from heat & let sit whilst preparing curry.

Bring coconut milk & curry paste to the boil in wok or large saucepan, stirring frequently. Reduce to a simmer then add chicken & onion. Simmer for 3-5mins during which time add the fish sauce, sugar & chicken stock. When chicken is almost cooked add remaining ingredients & simmer for a further 5mins. Meanwhile drain rice noodles & run under fresh hot water.

Serve curry over a bed of rice noodles or rice.

Enjoy!

Serves 3-4

On mixer add 2 eggs to liquid ingredients and gradually add flour. Continue until all ingredients combines. Transfer to ovenproof cake tin & cook in moderate oven for 40mins. Enjoy!

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