Curries are filling, healthy and delicious. This curry has a bit of a kick but the spice isn't overwhelming. Its packed with veg, meat and spices.
If you are someone who loves curries, it makes sense to invest in curry paste. This makes it much easier to whip up a curry during your busy week. I buy the "May Ploy" yellow curry paste. It is a 400g/14oz tub of paste, that lasts me about a year. I store it in the refrigerator. This also comes in green, red, panang and massaman curry. I bought it for about €5 at Asia Market on Drury Street in Dublin.
Chop onion and peppers, cook in a large pot over medium heat with coconut oil. Chop chicken into small pieces and cook until brown. Add 2 tbsp yellow curry paste, option to add 1/4 cup water. Peel and chop potatoes, boil on high for 15 minutes. Add mini corn, snap peas and water chestnuts, all cut in half. Add 1 tsp chopped ginger, and 1 can of coconut milk. Drain potatoes, and add to the curry.
*If it is too spicy option to add coconut cream, oat cream or heavy cream.
Serve over brown or Jasmine rice
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