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.