Nothing fancy about this, its quick and fresh when you get home late for a curry hit.
Dice chicken fillets into bite size pieces.
Heat oil in your wok stir through 1tbsp Thai Yellow Curry paste, I always use Mae Ploy
When it becomes fragrant add 1 can coconut cream and diced chicken
Add fresh basil and kaffir lime leaves if you have them
Once chicken is done I add a pack of frozen asian vege (yes I know I said it was quick and easy)
From here a dash of fish sauce and some palm sugar (brown sugar will do)
Serve on Jasmine rice with a garnish of fresh corriander and cashews.
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