Ingredients
Serves 4
4 boneless chicken breasts
2 tbsp red curry paste
2 tbsp vegetable or peanut oil
1 head Napa cabbage , screded
175 g/ 6 oz pak choi , torn into
large pieces
1/2 savoy cabbage , scredded
2 shallots , chopped finely
2 garlic cloves , crushed
1 tbsp orange juice
2 tbsp sweet chilli sauce
2 tbsp Thai soy sauce
Method
1 . Slash and flesh of the chicken several times and rub the curry paste into each cut . Cover and chill overnight .
2 .Cook in a heavy based saucepan over medium heat or on a griddle pan for 5-6 minutes , turning once or twice ,until cooked through . Keep warm .
3 . Heat 1 tablespoon of the oil in a wok or large frying pan and stir fry the Napa cabbage , pak choi and savoy cabbage until just wilted . Add the remaining oil , shallots and garlic and stir fry until just tender , but not browned .Add orange juice ,chilli sauce and soy . Remove from the heat .
4 .Arrange the leaves on 4 serving plates . Slice the chicken , arrange on the salad greens and drizzle the hot dressing over . Serve immediately .