Thai Yellow Curry

Preparation

1. Preheat the oven to 190°C
2. chop the chicken into pieces approx 2-3cm in each dimension

3. Combine all sauce ingredients and blend
4. Place chicken, sauce & lemon grass in casserole dish

5. Bake for 45 mins

6. Add pepper & tomatoes and bake for around 30mins

7. Serve on rice & sprinkle with fresh basil leaves

Notes

• Original recipe credit: Simon Winn-Smith
• This can also be made using pre-made thai curry paste
• The sauce section of this recipe makes about 480ml of sauce (excluding coconut milk) so if you are making in batches you can divide up and freeze without the coconut milk

Ingredients

• 600g chicken breasts
• 2 bell peppers
• 2 makrut lime leaves
• 400g cherry tomatoes
• Handful of fresh basil
• For the sauce
• 1 tbsp lemongrass paste
• 3 fresh chillies, de-seeded
• 1 onion
• 4tbsp garlic-ginger paste
• 2 tsp whole coriander
• 2 tsp whole cumin
• 2 tbsp turmeric
• ½ tsp grated nutmeg
• 2 tbsp fish sauce
• 1 ½ tbsp brown sugar
• 4 makrut lime leaves
• 2 tins coconut milk
• 2 tbsp lime juice
• 1 tbsp ketchup
• 1 tbsp tomato purée
• 1 tsp shrimp paste

Equipment

• Knife
• Chopping board
• Large deep casserole dish
• Blender or Food processor

Nutritional Facts

• Serving size: 613.3g
• (16% / 20%)   Calories: 409kcal
• (24%)Total fat: 13g
• (26%)   Saturated fat: 5.2g
• (11%)   Unsaturated fat: 4g
•     Mono: 2.6g
•     Poly: 1.4g
• (37%)   Cholesterol: 110mg
•   Trans Fat: 0g
• (12%)Total carbohydrates: 36g
•   Starch: 0g
• (43%)   Sugars: 13g
•     Sucrose: 0.8g
•     Glucose: 1g
•     Maltose: 0g
•     Lactose: 0g
•     Fructose: 0.9g
•     Galactose: 0g
• (23%)   Fibre: 5.8g
• (76%)Protein: 38g
• Salts
• (48%)   Sodium: 953mg
• (36%)   Potassium: 1.3g