Thai yellow chicken curry is a delicious supper dish that improves with flavour if you make it the day before.
For this dish, I use my own yellow curry paste, but you could cheat and use one from a jar. However, I prefer to use my own as it is simple enough to make and keeps the dish free from preservatives or any nasty sneaky chemicals. This dish is a smooth, yet spicy chicken curry that is easy to make as I bake it in the oven which seems to give a very moist chicken.
You could vary the vegetable used here to ones of your liking…go crazy and play around with it!
2 – 3 tblspns Thai Yellow Curry Paste
3 -4 chicken breasts
1 red pepper, deseeded and cut into chunks
100g green beans, trimmed
- Preheat the oven to 190C/375F degrees.
- Place the chicken in a casserole dish and add the curry paste. You may want to add some more coconut milk if there is not enough liquid to cover the chicken.
- Bake for 45 minutes.
- Add the additional vegetables to the dish, then bake for an additional 20 minutes.
- Eat and enjoy!