1 jar yellow Thai curry paste
2 chicken breasts chopped
1 lemon grass stick fine sliced
1 inch ginger fine chopped
1 shallot fine diced
4 spring onions fine sliced
1 red chilli fine diced
1 can coconut milk
Seasoning to taste
1 cup jasmine rice, soak 15 mins
Dash ooil
1 tsp butter
Heat the ooil in a pan and add the lemon grass, ginger, shallot, spring onions and chilli pan fry for a few minutes gently, add the chicken stir in, add the Thai yellow curry paste and stir well, cook for approx 10 minutes medium slow, add the coconut milk and bring to a simmer, taste and adjust the seasoning if needed. Meanwhile take the soaked rice and rinse, add to a pan with 2 cups of water and bring to a rolling simmer, do not stir, place the lid on and leave for 6 minutes, take off the heat, add a knob of butter, quickly re-placing the lid, do not stir, this will give you perfect fluffy rice. Fabulous quick dinner with maxium flavour.
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