Yield: 1 servings
|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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Carlton Food Network
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