Preparation

Wash the mangetout and halve diagonally.

Wash and trim the asparagus,then halve diagonally.

Wash and halve the tomatoes. Drain the bamboo shoots.

Cook the wheat in boiling salted water according to the pack instructions.

Meanwhile, cut the chicken breast fillet into strips.

Heat the oil in a wok and fry the chicken strips over a high heat until browned on all sides. Season with salt and pepper and remove from the wok.

Add the asparagus and bamboo shoots to the wok and fry for 1 minute over a high heat.

Stir in the curry paste, pour in the coconut milk and bring to the boil.

Add the chicken strips, bamboo shoots and tomatoes and simmer pver a medium heat for 2 minutes. Sprinkle with salt.

Wash the basil, shake dry and add the leaves to the curry.

Drain the wheat and divide between 2 plates. Serve with the chicken curry.