A delicious yellow Thai curry with chicken. With the aroma of lemongrass, bamboo shoot and Thai ginger this recipe is sure to win hearts at the dinner table. Serve with plain steamed rice.

Seasonal veggies, baby corn, coconut milk, pea eggplants, beans and green peas are coated with freshly made paste and cooked together to create a scrumptious Thai curry.

Cover and allow to boil for five minutes. Take the pot off the heat and stir in the curry paste and coconut milk. Stir well so that the coconut milk is combined with the stock, this will prevent ...

And the roasting tin is filled with coconut milk and whatever aromatic scraps you have on hand, such as makrut lime leaves, ginger, lemongrass and Thai basil. It’s a bit like a bouquet garni. Once the ...

If you're a fan of Thai ... in your yellow curry can work well with sakes that have a citrusy or fruity finish. And don't ...