Recipe: Thai Yellow Curry Chicken + PSA: Stop Hunger Now (WORLDFOODS)

I still had a jar of WORLDFOODS Thai Yellow Curry Paste, so it was put to good use on one of those busy days where I wanted to cook a quick yet nutritious dinner for my family. This curry paste is described as medium hot, fragrant yellow curry paste spiced with turmeric and various Thai spices and herbs.

For this curry, I used chicken breast which is cut into bite-sized chunks. We also just harvested some long beans from our garden, so this also went into the curry. Usually for Thai curries (kaeng), coconut milk is used but I substituted with regular cow's milk, something which I started doing in the UK as it was slightly harder to source for fresh coconut milk. In this instance, we were just too lazy to drive out to get some freshly grated coconut.

Thai Yellow Curry Chicken

Served with a bowl of rice, this was extremely good - creamy and mildly spicy. The kids surprised us when they asked for more after the first spoonful. I asked them if it was spicy, and they replied "A bit but it's yummy!".  Most of us ended up "tambah nasi" (having another bowl of rice) to soak up the lovely curry sauce.

Thai yellow curry chicken
Recipe by Baby Sumo
Preparation time: 15 minutes
Cooking time: 10-12 minutes
Serves 4

Ingredients
1 jar (200g) WORLDFOODS Thai yellow curry paste
500g chicken breast, cut into small chunks
2 tbsp cooking oil
350-400ml milk
4-5 cloves of garlic, finely chopped
1 large onion, cut into 1/8ths
3 long beans, cut into 1 inch lengths
1 red chilli, sliced thinly


1. In a wok, heat the cooking oil over medium high heat. Add the garlic and cook for 1 1/2 minutes until lightly browned. Then, add the onion and stir fry for a further minute.

2. Add the chicken pieces and cook for 3-4 minutes, until the chicken pieces are almost (90%) cooked through. Add the Thai yellow curry paste and fry for 1-2 minutes until fragrant. Add the long beans, red chillies and milk, and simmer over medium heat until the milk is very hot. Once hot, taste and season with salt as necessary and add more milk if you find it too spicy. Serve immediately with white rice.

*I am submitting this to Cook-Your-Books #6 hosted by Joyce of Kitchen Flavours and to Asian Food Fest #2 Oct 2013 : Thailand hosted by Lena from Frozen Wings.


If you enjoyed reading my posts, LIKE me on Facebook! Thanks :)

************************

For Christmas 2013 WORLDFOODS wishes to give something back to those in crisis.

Stop Hunger Now is a charity that aims to end world hunger in our lifetime, a cause which is close to WORLDFOODS Global Business Director May Foong’s heart. WORLDFOODS wishes to help feed the poor, who can’t feed themselves.

WORLDFOODS will be implementing a Christmas Charity campaign in which they look to match the first 5,000 “Likes” they receive on their Facebook page with a donation of $1 (per each new like) to Stop Hunger Now.

What will the money go towards? In 2005 Stop Hunger Now launched their meal packing programme perfecting an assembly process of small meal packets that contain essential vitamins and minerals and have a 2 year shelf life. These cost only 25 cents. This means that a $1 dollar donation from WORLDFOODS will feed four hungry mouths. 70% of their meals are provided to transformational development programs such as school feeding, vocational training, early childhood development and orphanages.

Stop Hunger Now has also provided 1.6 million Meals to the victims of Typhoon Haiyan in the Philippines.

All you have to do is to go to the WORLDFOODS Facebook page and LIKE it. Remember, every 1 like will feed 4 hungry mouths. Thank you :)