Chicken and green vegetable curry

This evening meal is light and easy to prepare.
 
chicken,curry,recipes

Recipe from: 13 August 2015
Preparation time: 10 min
Cooking time: 25 min
 
 

Ingredients

 
  • 30
    ml
    olive oil
  • 4
    chicken breasts, cut into strips
  • 4
    leeks, chopped
  • 300
    ml
    cabbage, chopped
  • 10
    ml
    green curry paste
  • 250
    ml
    Thai coconut milk
  • 200
    g
    asparagus, cut into 2cm lengths
  • 200
    ml
    peas
  • a handful of fresh coriander leaves, chopped
Servings: Change Serving
 
 

Method

 
Heat half the olive oil and fry the chicken strips until golden brown. Season with salt and pepper, and set aside. Fry the leeks in the same pan until glossy, then add the cabbage and curry paste, and fry for a few minutes more. Stir in the coconut milk, asparagus and peas, and simmer until the vegetables are just soft. Stir in the chicken and coriander, and season to taste with salt. Heat the mixture until warmed through.
Meanwhile, cook the noodles according to the instructions on the packet. Drain and spoon into four dishes. Top with the curry and serve.

Tip
For a tasty variation, sprinkle peanuts over the curry.


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Read more on: chicken  |  curry  |  recipes
 

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