Simple Thai Yellow Curry
Simple Thai Yellow Curry| A simple Thai yellow curry situation that takes 30 minutes and no curry paste.
- 1 medium onion
- 1 piece thumb size of ginger
- 1 lemongrass stalk
- 2 tsp garam masala
- 1/2 tsp turmeric
- 1 tsp paprika smoked
- 2 leaves x Dried Kaffir Lime optional
- 2 Tbsp oil
- 200 ml coconut milk
- 250 g chicken cut into chunks
- rice for serving
Heat the oil in a medium skillet. Add the onion, garlic, ginger and lemongrass to the pan cook for 5-8 minutes, until soft and translucent.
Then add the spices: garam masala, turmeric, and paprika.
Add the coconut milk and kaffir lime and bring to the boil. Let simmer for a minute to reduce the coconut cream to thicken it up.
Add the chicken and cook until done. Then add the spinach and wilt down of a minute before serving.
Serve over rice.