Thai chicken curry

Yield: 1 servings

Measure Ingredient
2 Chicken breasts
½ Savoy cabbage; chopped
½ can Coconut milk
½ Red onion
½ teaspoon Garlic paste
1 tablespoon Thai paste
2 teaspoons Tomato puree
A good handful fresh and dried coriander
1 Red chilli; seeded and chopped
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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