Ingredients

Method

• 1 T vegetable oil
• 90 g Woolworths Asian Thai yellow paste
• 400 g Free-range skinless chicken breast fillets
• 400 ml coconut milk
• 1 cup Woolworths fresh free range liquid chicken stock
• 1 medium-sized potato, peeled and diced
• 2 carrots, peeled and diced
• sea salt and freshly ground black pepper, to taste
• jasmine or black rice, steamed, to serve
• whole star anise, for garnish
• Fresh chilli, chopped (optional)

Method

Ingredients

1. Add oil and half the content of the Thai yellow paste jar to a large frying pan or shallow pot or wok.

2. Turn the heat to medium-low and bring the paste to a gentle simmer.

3. Add medium-sized cubes of chicken and sauté for another 2 minutes.

4. Add coconut milk and chicken stock and bring to a gentle simmer.

5. Add potato and carrots and simmer for 20 minutes or until the chicken is cooked through & the vegetables are tender.

6. Season to taste with a tablespoon of fish sauce if desired.

7. To serve, divide into four bowls with steamed black or regular jasmine rice and garnish with whole star anise. For an extra kick of heat, add freshly chopped chilli.

Photography: Sadiqah Assur-Ismail
Recipes and Production: Hannah Lewry
Food assistant: Lerato Motau

Find more Asian-inspired recipes here.

Whether you want to expand your repertoire or add a touch of umami, you’ll find what you need when you shop Woolworths' new range of Asian-inspired sauces, condiments, pickles and pantry basics. Now you can enjoy your favourites, from teriyaki and pad Thai to sushi and ramen without shelling out for takeaways – or travel.

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