I'm a freelance writer who lives on the Bellarine Peninsula. I enjoy finding new things to see and do in the beautiful area that I live in.
Published May 26th 2012
I love the aroma of a freshly made curry, despite the fact that I sometimes struggle to eat some spicy foods. I think it's the delicate mix of spices, along with the eye-catching and vibrant colours that make some curries so enticing.
This recipe for yellow curry chicken stir-fry is simple to make, tastes amazing, looks great on a bed of rice, and, more importantly, is fairly mild on the spiciness charts. This makes it an ideal dish if you want a quick and easy curry.
2 tablespoons oil (I use vegetable, but it's up to you what you want to use) 1/3 cup coconut milk 1 tablespoon fish sauce 1 teaspoon sugar 1 onion 1 stalk spring onion
1. Cut the chicken into pieces. These can be as big or small as you like, as long as you make sure that they can be cooked through thoroughly later on- you don't want to be responsible for a food poisoning scandal! Put the cut chicken pieces aside. 2. Put the yellow curry paste and the oil into a wok and stir-fry on low heat until the curry begins to release a fragrant aroma. 3. Add the chicken to the wok and stir-fry it over high heat. 4. Add the fish sauce, sugar and coconut milk. 5. Stir and toss the contents of the wok until the chicken is cooked through. 6. Slice the onion into pieces and add it to the wok, stirring until it is cooked, and the curry is coating it completely. 7. Cut the spring onion stalk into approximately 1 inch lengths, and add to the wok. 8. Remove the wok from heat. 9. Serve with rice (I used basmati), and garnish with a small piece of spring onion.
This recipe serves approximately four people, but it is easy enough to adjust the amount of ingredients you use, so that you could feed a whole crowd of people. This curry is fairly mild (thanks to the amount of coconut milk used in comparison to the curry paste) so if you're not a fan of particularly spicy food, never fear.