Yellow Thai Chicken Curry with fried Plantain

I had leftover cooked chicken breast and some yellow black plantain. Now was the lesson to make both ingredients in a tasty dish.

A OnePot dish was my aim, basically. The pot with deep fry oil is still on the stove. After each use it is poured through a fine mash sieve to clean out any bits and pieces. It is still good to go - don't waste frying oil by only using it once. Plantain deep fried was my aim for today.

Going through my drystore seasonings, I found a yellow Thai curry package. It contained the paste, a bag of dry coconut milk and dried chilies. 

The chicken breast only needed to heat through. The veggies went in the wok first, then the paste and then hot water dissolved coconut milk and some homemade chicken stock. Washed basmati rice dtirred in and then 15 min cooking on low heat.

During that time I fried the plantain slices.

Chicken, chopped coriander and some sour cream went in last. Served with the plantain around the curry.

Ingredients for 2:

1 package Yellow Thai Curry (paste, chili, coconut milk)

200 ml homemade chicken stock

1 shallot, 1 green onion, 1 carrot, 1 celery stalk, 3 garlic cloves

2 tbsp neutral oil

1 large cooked chicken breast

1 1/3 rice cooker cup Basmati

Chopped coriander

2 tbsp sour cream

Pepper

1 plantain and oil for frying