ingredients serve 4

4 skinless chiken breasts

2 tablespoon thai red curry paste

2 tablespoon vegetable or peanut oil

175pac choi torn into large pieces 1/2 savoy cabbagse shreaded

2 shallots finely chopped

2 garlic cloves , crushed

1 tablespoon crushed

1 tablespoon rice wine vinegar 2 tablespoon sweet chilli sauce

1 head chinese leaves shreaded

method

splash the fresh of the chicken several times and rub the curry paste each cut cover and marinade in the refregerator overnight heat a wok over a high heat then

heat a wok over a high heat then add 1 teasepoon of the oil add 1 teasepoon of the oil . Add the chiken breasts and cook for 5-6minutes turning once or twice until the chiken is cooked through the juices run clean when a skewer is inserted into the thickest part of the meat . remove from the wok set aside and keep warm

heat the remaining in the wok and stir fry the pak choi and cabbage until just wilted . add the shallots and garlic and stir fry until jus tender but not brown Add the vinegar chilli sauce and soy sauce . remove from the heat .

Arrange the Chinese leaves on four serving plates . Slice the chiken arrange on the salad leaves and drizzle the hot dressing over. serve imediately .

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