Thai chicken curry
1 servings
Ingredients
| Quantity | 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 | ||
Directions
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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