Chicken with yellow curry

Chicken with yellow curry

Ingredients:
Spice paste:
6 tbsp thai yellow curry paste
150 ml plain yogurt
400 ml water
handful of fresh coriander,chopped
handful of fresh thai basil leaves,shredded
Stir-fry:
2 tbsp vegetable or peanut oil
2 onions,cut into thin wedges
2 garlic cloves,chopped finely
2 skinless,boneless chicken breasts,cut into strips
175g baby corn,halved length wise
To garnish:
chopped fresh coriander
shredded fresh basil

Method:

• To make the spice paste,stir-fry the yellow curry paste in a wok for 2-3 minutes, then stir in the yogurt, water and herbs.
• Bring to the boil,then simmer for 2-3 minutes.
• Meanwhile, heat the oil in a wok and stir-fry the onions and garlic for 2-3 minutes.
• Add the chicken and corn and stir-fry for 3-4 minutes,until the meat and corn are tender.
• Stir in the spice paste and bring to the boil.
• Simmer for 2-3 minutes,until heated through.
• Serve immediately,garnished with extra herbs.