Chicken Curry on Wheat

Ingredients

• 75 g sugar snap peas
• 100 g Thai asparagus (or thin green asparagus)
• 100 g bamboo shoots (drained weight; glass jar)
• 200 g Cherry tomatoes
• 125 g pre-cooked wheat grains (cook bag, 10 min cooking time)
• Salt
• 150 g chicken breast fillet (1 chicken breast fillet)
• 2 tbsp oil
• Pepper
• 1 tsp yellow curry paste
• 200 ml coconut milk (9% fat)
• 0.5 bunch Thai basil

Instructions

1. 1.

   Clean, wash, drain sugar snap peas and cut diagonally in half.

2. 2.

   Wash asparagus, pat dry and trim the lower ends. Cut asparagus spears diagonally in half.

3. 3.

   Drain bamboo shoots. Wash tomatoes and halve them.

4. 4.

   Cook wheat according to package instructions in boiling salted water.

5. 5.

   Meanwhile wash chicken breast fillet, pat dry with paper towel and slice into strips.

6. 6.

   Heat wok, add oil and swirl to coat. Sauté chicken strips over high heat until browned on all sides, season with salt and pepper, then remove. Discard the oil.

7. 7.

   Add sugar snap peas and asparagus to the wok and stir-fry over high heat for 1 minute.

8. 8.

   Stir in curry paste, pour in coconut milk and bring to a boil.

9. 9.

   Add chicken strips, bamboo shoots and tomatoes, simmer over medium heat for 2 minutes, season with salt.

10. 10.

    Wash Thai basil, shake dry, pluck leaves and fold into the vegetables.

11. 11.

    Drain the cook bag and open. Distribute wheat onto two plates and serve with the chicken curry.