- 1 tbsp Vegetable Oil
- 35 g Mae Jum Yellow Curry Paste
- 1 tbsp Fish Sauce
- 1 tbsp Palm Sugar
- 400 ml Coconut milk
- 350 g Chicken Thigh
- 200 g Bamboo Shoots
- 1 tbsp Shrimp paste optional
- 2 Red Chilli Garnish
Heat oil into a large saucepan on medium/high heat, then stir-fry curry paste to build aroma.
Add 100ml coconut milk to loosen the mix and bring to a simmer and then blend in shrimp paste (optional), fish sauce and palm sugar and mix well
Add sliced chicken thighs, stir-fry meat until it is coated. Then add the remaining 300ml coconut milk, then simmer for 15 minutes
Add bamboo shoots and cook for a further 10 minutes. If desired, add water to thin the sauce
Garnish with thinly sliced red chilli and serve with freshly made Thai Jasmine rice. Enjoy!
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Serving: 4g | Calories: 504kcal | Carbohydrates: 14g | Protein: 21g | Fat: 43g | Saturated Fat: 28g | Cholesterol: 129mg | Sodium: 579mg | Potassium: 568mg | Fiber: 3g | Sugar: 8g | Vitamin A: 282IU | Vitamin C: 36mg | Calcium: 45mg | Iron: 3mg