| Ingredients | Direction |
|---|---|
| 2 tbsp vegetable or peanut oil 2 onions, cut into thin wedges 2 garlic cloves, chopped finely 2 skinless, boneless chicken breats, cut into strips 6 oz baby corn, halved lengthwise chopped fresh cilantro shredded fresh basil, to garnish Sauce 6 tbsp Thai yellow curry paste 2/3 cup plain yogurt 1-3/4 cups water handful of fresh cilantro, chopped handful of fresh Thai basil leaves, shredded |
1. To make the spice paste, stir-fry the yellow curry paste in a wok for 2-3 minutes, then sir in the yogurt, water, and herbs. Bring to a boil, then let simmer for 2-3 minutes. 2. Meanwhile, heat the oil in a wok and stir-fry the onions and garlic for 2-3 minutes. Add the chicken and corn and stir-fry for 3-4 minutes, until the meat and corn are tender. 3. Stir in the spice paste and bring to a boil. Let simmer for 2-3 minutes, until heated through. serve immediately, garnished with extra herbs if desired. |