Serves 4

Prep Time: 15 mins    Cook Time: 15 mins

Ingredients

• 1 tbsp vegetable oil
• 1/3 cup AYAM™ Yellow Curry Paste
• 500g chicken thigh fillets, diced into 2cm pieces
• 400ml AYAM™ Coconut Milk Premium
• 1 tbsp Fish Sauce
• 1 tbsp brown sugar
• 1 small red capsicum, chopped into 2cm pieces
• 120g green beans, trimmed and chopped
• 12 grape tomatoes
• Chopped coriander, to garnish

Method

1. Heat oil in a wok over medium-high heat. Add Curry Paste and cook for 1 min or until　fragrant.
2. Add chicken and stir-fry for 2 min. Reduce heat and add Coconut Milk, Fish Sauce and sugar.　Stir and simmer for 5 min.
3. Add vegetables and cook for a further 5 min until chicken is cooked and vegetables are　tender. Garnish with coriander. Serve with steamed rice.