Yield: 1 servings
Measure | Ingredient |
---|---|
2 \N | Chicken breasts |
½ \N | Savoy cabbage; chopped |
½ can | Coconut milk |
½ \N | Red onion |
½ teaspoon | Garlic paste |
1 tablespoon | Thai paste |
2 teaspoons | Tomato puree |
\N \N | A good handful fresh and dried coriander |
1 \N | Red chilli; seeded and chopped |
\N \N | Fresh lemon grass |
Cut the chicken breast into goujons and place into a wok on the heat. Add the ½ chopped onion and some olive oil and pan fry, turning occasionally.
Add the chopped red chilli. Add the tomato puree and dried coriander, and a touch of olive oil. Stir in the garlic paste, Thai paste and fresh lemon grass. Stir in the coconut milk and turn up the heat. Cook at this temperature for 1 minute.
Meanwhile add the chopped cabbage to a pan of boiling oil for a few seconds until crisp and golden. Remove and place on a plate with some kitchen towel and put to one side. Chop up the fresh coriander and add to the Thai curry with a touch of salt.
Arrange the cabbage on a serving plate in the centre and spoon the curry around the outside. Serve immediately.
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