Medium Difficulty
20 Min Preparation Time
Preparation
Step: 1 / 11

Wash the mangetout and halve diagonally.

Step: 2 / 11

Wash and trim the asparagus,then halve diagonally.

Step: 3 / 11

Wash and halve the tomatoes. Drain the bamboo shoots.

Step: 4 / 11

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

Step: 5 / 11

Meanwhile, cut the chicken breast fillet into strips.

Step: 6 / 11

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.

Step: 7 / 11

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

Step: 8 / 11

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

Step: 9 / 11

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

Step: 10 / 11

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

Step: 11 / 11

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

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