| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Thai |
For, Better, For, Worse |
1 |
servings |
INGREDIENTS
| 2 |
|
Chicken breasts |
| 1/2 |
|
Savoy cabbage; chopped |
| 1/2 |
cn |
Coconut milk |
| 1/2 |
|
Red onion |
| 1/2 |
ts |
Garlic paste |
| 1 |
tb |
Thai paste |
| 2 |
ts |
Tomato puree |
|
|
A good handful fresh and dried coriander |
| 1 |
|
Red chilli; seeded and chopped |
|
|
Fresh lemon grass |
INSTRUCTIONS
Cut the chicken breast into goujons and place into a wok on the heat. Add
the 1/2 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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