Poultry & Wild Recipes
Yellow Curry Powder
Cut the chicken breast into cubes.
Finely chop the onion. Finely slice the lemongrass and coriander.
Heat the coconut oil in a wok and gently fry onion and lemongrass.
Add the curry paste and stir-fry for 1 minute before adding the chicken.
Fry the chicken for 2-3 minutes and then add fish sauce, salam and coconut milk. Bring to the boil.
Simmer for 15 minutes to thicken.
Garnish with the fresh coriander.
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