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Ingredients
| 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 |
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Method:-
- 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.
