Yellow Curry with Forbiden rice
- 4
- 5 minutes
- 20 minutes
Ingredients
- 500g Chicken breast
- Ayam yellow curry paste
- 1/2 can coconut cream
- 200g green beans
- 1 small red capsican
- 1 tablespoon coconut sugar
- 1 cup black rice
- Coriander
Method
- Put black rice, water, and salt to a pot and boil for 20min
- Add coconut or peanut oil to a wok on a medium high heat
- Carefully spoon 1/2 of the curry paste into the oil and cook until fragrent
- Cut chicken into 2cm cubes & thow into wok for 2min
- Trim the ends from the green beans & chop into ~4cm lengths
- Dice capsican into 2cm cubes
- Pour coconut cream along with the coconut sugar into the wok and simmer for 5min on a low heat
- Add in the vegetables for a further 5min
- Drain the rice and serve, seasoning with salt and garnish with coriander
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