Thai Yellow Chicken Curry
1 red onion, finely chopped
2 cloves garlic, finely chopped
1 tablespoons olive oil
3 tablespoons Thai Yellow Curry Paste
finely grated rind of 1 lime and 1 tablespoon lime juice( I used lemon)
1 tablespoon freshly grated ginger
400ml coconut cream
400ml chicken stock
2 tablespoons fish sauce
1 tablespoon soy sauce
1 tablespoon brown sugar
8 chicken drumsticks
Broccoli or green beans
Coriander, chilli to decorate
Gently cook the onion and garlic in olive oil in a large saucepan or casserole pot. Add the curry paste and cook, stirring for a minute or two while paste becomes fragrant.
Add lime rind, juice, ginger, coconut cream, stock, fish sauce, soy sauce and sugar. Gently simmer, taste and adjust flavours if needed.
Add extra fish sauce, citrus or sugar if flavours are not punchy enough.
Heat a large frying pan with olive oil and brown chicken in batches, until well coloured. Add the chicken to the casserole and continue to simmer on low for a further 60 minutes until the chicken is thoroughly cooked.
Add green beans or broccoli to the pot for the last 5 minutes of cooking.
Serve topped with coriander and steamed rice.