Chicken and green vegetable curry

This evening meal is light and easy to prepare.

Cost: under R100
Serves: 4
Preparation time: 20 minutes
Cooking time: 25 minutes

• 30ml olive oil
• 4 chicken breasts, cut into strips
• 4 leeks, chopped
• 300ml cabbage, chopped
• 10ml green curry paste
• 250ml Thai coconut milk
• 200g asparagus, cut into 2cm lengths
• 200ml peas
• a handful of fresh coriander leaves, chopped
• 400g glass noodles

1 Heat half the olive oil and fry the chicken strips until golden brown. Season with salt and pepper, and set aside. Fry the leeks in the same pan until glossy, then add the cabbage and curry paste, and fry for a few minutes more. Stir in the coconut milk, asparagus and peas, and simmer until the vegetables are just soft. Stir in the chicken and coriander, and season to taste with salt. Heat the mixture until warmed through.
2 Meanwhile, cook the noodles according to the instructions on the packet. Drain and spoon into four dishes. Top with the curry and serve. Tip For a tasty variation, sprinkle peanuts over the curry.