Chicken Yellow Curry
2/3 people. | 
20 minutes
Ingredients:
- 1 tablespoon of vegetable oil
- 100g of AYAM ™ yellow curry paste
- 500g chicken thigh fillets, cut into 2cm pieces
- 400 ml of AYAM ™ coconut milk
- 1 tablespoon of AYAM ™ Fish sauce
- 1 tablespoon brown sugar
- 1 small red pepper, cut into pieces of 2 cm
- 120g chopped green beans
- 12 cherry tomatoes
- Chopped coriander, to garnish
Preparation:
- Heat vegetable oil in a wok over medium-high heat. Add the yellow curry paste and cook for 1 minute.
- Add the chicken and sauté for 2 min. Reduce the heat and add the coconut milk, fish sauce and sugar. Stir and simmer for 5 minutes.
- Add the vegetables and cook for another 5 minutes or until the chicken is cooked through and the vegetables are tender.
- Garnish with cilantro. Serve with steamed rice.
