Chicken & Spinach Yellow Curry

Serves 4

Curry Paste

1 tbs vegetable oil

3 shallots finely chopped

3 cloves garlic

1/2 tbs turmeric

1 tbs ginger paste

1-1/2 tbs lemongrass paste

1 tsp curry powder

Curry sauce

1 large red chilli finely sliced

330ml coconut milk

1/3 cup low fat cream

water if required

5 kaffir lime leaves

1 tbs fish sauce

1 tbs lime juice

1 tsp palm sugar

500g chicken thigh diced

2 cups baby spinach

Nuts & Bolts

1. To make curry paste, process all ingredients in a food processor to form a a paste.

2. In a medium size pot on medium heat add oil and paste mixture, stir and cook for 3 minutes or until soft and fragrant.  

3. Add coconut milk, chilli and kaffir lime leaves. Simmer for 10-15 minutes, stir in lime juice, fish sauce and palm sugar. Add chicken piece and spinach cook for 10 minutes or until chicken is cooked. ( If mixture is too thick add water to get to your own consistency).

Calories per serving : 505