Thai Yellow Curry Chicken Rice | Marion's Kitchen

In a large bowl, mix ½ the pouch of YELLOW CURRY PASTE with ¼ cup of the COCONUT CREAM. Add the chicken and toss to coat.

Fill a saucepan or wok to about one-third capacity with the vegetable oil. Heat over high heat. Once the oil is hot (165°C or 325°F, or when a wooden spoon dipped into the oil forms small bubbles), cook the chicken in batches for 4-5 minute or until golden brown. Drain on kitchen paper.

Drain BAMBOO SHOOTS and set aside.

Heat the extra vegetable oil in a heavy-based saucepan or Dutch oven with a lid. Add the remaining curry paste and heat for 30 seconds or until fragrant. Stir through the tomato. Add the remaining COCONUT CREAM and the DRIED HERBS & CHILLIES and simmer for about a minute or until well combined. Add the BAMBOO SHOOTS, rice and chicken stock. Stir until combined. Add the chicken pieces and spread them out evenly. Cover with a lid, reduce the heat to low and simmer for 25 minutes, or until the rice is tender and the chicken is cooked.

Serve topped with fried shallots and with sweet chilli sauce.