Ingredients – Serves 4

  • 40g Ma Ploy Yellos Curry Paste
  • 320ml coconut cream
  • 1 chicken breast portions (skinless)
  • 36g pack firm tofu
  • 1 onion
  • 2 potato
  • 1 capsicum
  • 1/2 head broccoli
  • 1 carrots
  • 1/3 cauliflower
  • 1 small bunches coriander
  • 4tbs fish sauce/vegan fish sauce
  • Salt
  • 160ml Chicken/Vegetable stock
  • 480g Jasmine rice

Method

Cooking the Curry

  1. Add oil to a pot – let it heat up
  2. Add curry paste and onion to the pot – cook until aroma is released
  3. Add chicken to cooked
  4. Add potato and carrot
  5. Stir to mix with curry paste together
  6. Add stock and fish soy sauce according to taste. Can always add more if under season. Let it simmer 5 mins.
  7. Add capsicum, broccoli and cauliflower together.
  8. Add coconut cream to just cover. Leave on medium heat to allow the chicken, potato and rest of the vegetables to cook.
  9. Taste to see if more seasoning is needed. Eg chilli, salt or fish sauce.
  10. Add coriander when about to serve.
  11. Serve with cooked rice.