|400g Gourmet chicken fillet, cut in cubes||1 Pack of kale||2 Spring onions, finely chopped||2 Tbsp Ginger, finely grated|
|2 Tbsp Lemongrass, finely chopped||1 Red chili, thinly sliced||1/2 Red bell pepper, diced||1/2 Yellow bell pepper, diced|
|1 Pack deSiam Yellow Curry Paste||1/2 Cup deSiam Peanut & Coconut Sauce||1 Can coconut milk||Handful of roasted caiun nuts|
|2 Tbsp Nature Green Coconut Oil||Fresh Coriander||Maldon Sea Salt|
- In a wok, heat the coconut oil and fry the spring onions, lemongrass, chilies & ginger for 1 minute. Add the chicken and stir for 4-5 min. Add the diced bell peppers and chopped kale and stir for 1 min.
- Add the curry paste and stir for 1 min and then add the coconut milk and coconut & peanut sauce; bring to a boil and simmer for 5 min.
- Remove from heat and let it stand for a few minutes before serving.
- Serve with steamed Basmati rice, and a garnish of roasted cajun nuts, red chili slices & a handful of fresh coriander.