Ingredients

Method

• 1 T butter
• 1 T olive oil
• 4 leeks, white and green parts, cleaned and diced
• 3 cloves garlic, chopped
• 2 T green curry paste
• 2 T coriander pesto
• 4 chicken breasts, cut into chunks
• 1 cup chicken stock
• 1 cup coconut milk
• 2 T coriander, chopped

Method

Ingredients

Heat the butter and olive oil in a saucepan over a medium heat.

Add the leeks and sauté until caramelised.

Add the garlic and curry paste. Cook for 2 minutes.

Add the coriander pesto and chicken. Cook for 2 minutes, until browned.

Add the stock and coconut milk, and allow to simmer for a few minutes.

Add the coriander.

Cook's note: coriander pesto is available from delis or make your own by blending ½ cup chopped coriander and 50 g cashew nuts with a drizzle of olive oil and the juice of 1 lemon.

TASTE’s take:

Add prawns instead of chicken for a jazzed-up version. Serve with toasted pitta bread, basmati rice or soba noodles.