Add the chicken breast, the snow peas and the yellow curry paste to the saucepan. Pour over the coconut milk and simmer for 15 – 20 minutes until the chicken, snow peas and potatoes are cooked through.
Season to taste, sprinkle with torn coriander leaves and serve with boiled Jasmine rice.
For the yellow curry paste, place the red chillies, turmeric, coriander and cumin seeds in Braun's coffee and spice grinder accessory and grind until the texture is fine. Mix the freshly ground spices together with the remaining ingredients for the curry paste in the MQ 30 chopper accessory and blend to a thick paste. Transfer the curry paste to a bowl. Use the MQ 30 chopper accessory to finely chop the onion. Then, heat a little olive oil in a heavy-bottomed saucepan and sweat the onion and diced sweet potatoes until they start to soften.
In the meantime, dice the chicken breast into small pieces and start cooking the Jasmine rice for 15-20 minutes.
Store in an airtight container to keep it fresh.
Add the chicken breast, the snow peas and the yellow curry paste to the saucepan. Pour over the coconut milk and simmer for 15 – 20 minutes until the chicken, snow peas and potatoes are cooked through.
Season to taste, sprinkle with torn coriander leaves and serve with boiled Jasmine rice.
For the yellow curry paste, place the red chillies, turmeric, coriander and cumin seeds in Braun's coffee and spice grinder accessory and grind until the texture is fine. Mix the freshly ground spices together with the remaining ingredients for the curry paste in the MQ 30 chopper accessory and blend to a thick paste. Transfer the curry paste to a bowl. Use the MQ 30 chopper accessory to finely chop the onion. Then, heat a little olive oil in a heavy-bottomed saucepan and sweat the onion and diced sweet potatoes until they start to soften.
In the meantime, dice the chicken breast into small pieces and start cooking the Jasmine rice for 15-20 minutes.
Store in an airtight container to keep it fresh.
