Chicken and green vegetable curry
|30 ml||fresh chillies — 573|
|4||chicken breast fillets — cut into strips|
|4||leeks — chopped|
|300 ml||cabbage — chopped|
|10 ml||green curry paste|
|250 ml||coconut milk — Thai|
|200 ml||peas — fresh|
|fresh coriander — handful, 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.
Tip For a tasty variation, sprinkle peanuts over the curry.