Thai chicken curry

Ingredients

• 4 chicken breast fillets, cut into strips
• 2 Tbsp red Thai curry paste (add more or less to taste and depending on heat of paste)
• 1 large clove of garlic, crushed
• 4 cups chopped cabbage
• 2 cups chopped broccoli
• 400ml coconut milk
• 1 Tbsp tomato sauce
• 1 Tbsp soy sauce
• 1 Tbsp lemon/lime juice
• 2 Tbsp chopped basil
• 1 Tbsp gravy powder in 3 Tbsp water

Instructions

1. Coat chicken pieces in the curry paste.
2. Heat oil in a large saucepan or wok, add chicken and crushed garlic and cook until chicken browns a little.
3. Add vegetables and stir fry until cabbage browns a little.
4. Add coconut milk and tomato sauce; cover and allow to simmer until vegetables soften (approximately 10 minutes); add more curry paste to taste if desired.
5. Add soy sauce, lemon juice and basil, and allow to heat through for a few minutes.
6. Add the gravy mixture and allow to thicken for a few minutes; add more if a thicker sauce is desired.
7. Serve on rice.

Serves 4 to 5.