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