On your table in 20 mins, this curry is so simple, so delicious you’ll probably make it a regular.

Ingredients

4 Tbsp	Vegetable oil
1	Diced onion, finely
100 g	Yellow curry paste
800 ml	Coconut milk
1 tsp	Turmeric
1 packet	Santa Rosa Shredded Chicken
1	Kumara, peeled, and cut into small dice

Directions

1. Steam or microwave the kumara until tender.
2. In a large deep sided fry pan, heat the oil and cook onions for 5 mins.
3. Add the yellow curry paste and stir fry for 2 mins.
4. Next add the coconut milk and turmeric, simmer for 5 mins.
5. Finally add the chicken and cooked kumara, simmer for 5 mins then serve.

Serve with a bowl of brown rice or rice noodles. And top curry with any or all of the following: fresh coriander, chillies, coconut flakes, toasted peanuts and spring onions.