Australian Natural Health Magazine - Nourish

 Ingredients (serves 4)

• 400 g free-range chicken fillet, sliced
• 4 tbsp Valcom yellow curry paste
• 1kg Golden Phoenix jasmine rice
• 2 tbsp vegetable oil
• 3 tbsp Squid brand fish sauce
• 1 tbsp sugar
• 1 large onion, sliced
• 1–2 stalks spring onion, sliced

Method
Stir-fry yellow curry paste with hot oil, until fragrant.

Add meat, stir-fry over high heat, and then add fish sauce and sugar. Stir-fry until the meat is cooked before adding onion.

Add cooked rice and stir through, sprinkle spring onion just before removing from heat.