Thai Yellow Chicken Curry
1.5 Kg Chicken thigh, skinless & boneless
100 ml Canola Oil
15 gm Ginger root
10 gm Galangal
15 gm Lemongrass
6 gm Kaffir Lime Leaves
10 gm Fresh Coriander Root
6 gm Bird Chillies Red
150 gm Thai Yellow Curry Paste
400 ml Coconut Cream
12 gm Castor Sugar
60 gm Frozen Green Peas
Heat canola oil in a pot and sautee ginger root, galangal, lemongrass, kaffir lime leaves, fresh coriander root and bird chillies until fragrant.
Add curry paste and continue sautéing until flavours develop.
Add coconut cream, castor sugar and frozen green peas and boil for 10 minutes until flavour is smooth and balanced.
Add chicken and cook for 10-15 minutes.
Remove from heat just before done.