Thai Chicken Curry

Cut the chicken breast into goujons and place into a wok on the heat. Add the 1/2 chopped onion and some olive oil and pan fry, turning occasionally. Add the chopped red chilli. Add the tomato puree and dried coriander, and a touch of olive oil. Stir in the garlic paste, Thai paste and fresh lemon grass. Stir in the coconut milk and turn up the heat. Cook at this temperature for 1 minute. Meanwhile add the chopped cabbage to a pan of boiling oil for a few seconds until crisp and golden. Remove and place on a plate with some kitchen towel and put to one side. Chop up the fresh coriander and add to the Thai curry with a touch of salt. Arrange the cabbage on a serving plate in the centre and spoon the curry around the outside. Serve immediately. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/