Carly's Red Curry and Mixed Greens
Karen
This eye-catching Thai recipe is quick and easy to make, as well as healthy and tasty.
ingredients
- 2 tbsp peanut or vegetable oil
- 5 chicken breasts, skinless and boneless, cut into 1/2 slices
- 2 tbsp peanut or vegetable oil
- 2 onions,thinly sliced
- 1 bunch of fine asparagus spears
- 1 3/4 cups canned coconut milk
- 2 tbsp red curry paste
- 3 fresh kaffir lime leaves
- 8 oz/225 g baby spinach leaves
- 2 heads bok choy, chopped
- 1 small head Chinese cabbage, shredded
- handful fresh cilantro, chopped
- cooked rice, to serve (basmati or jasmine rice recommended)
directions
- 1
Heat oil in wok. Cook sliced chicken breasts. Remove from wok and set aside.
- 2
Heat oil in wok. Add onions and asparagus and stir-fry over medium heat for 1-2 minutes.
- 3
Add chicken, coconut milk, curry paste, and lime leaves and bring gently to a boil, stirring occasionally. Add the baby spinach, bok choy, and Chinese cabbage and cook, stirring, for 2-3 minutes, or until wilted. Add cilantro and stir well. Serve immediately over rice.
Source: Karen
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