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Chicken and green vegetable curry

Recipe from: 13 August 2015

Ingredients 9
Servings 4
Time 00:10


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


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.

For a tasty variation, sprinkle peanuts over the curry.

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Read more on: chicken  |  curry  |  recipes

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