Curry chicken with greens

ingredients

• 1 tablespoon vegetable oil
• 90 g/3 oz raw cashews
• 4 boneless chicken breast fillets, sliced
• 1 stalk fresh lemon grass, chooped, or ½ teaspoon dried lemon grass, soaked
• 1 fresh red chili, chooped
• 2 tablespoons brown sugar
• 2 teaspoons curry paste
• ¼ cup/60 ml/2 fl oz lime juice
• 2 tablespoons fish sauce
• 2 tablespoon oyster sauce
• 1 bunch/500 g/1 lb bok choy, steamed

method

• Heat half the oil in a wok over a medium heat, add cashews and stir-fry for 4 minutes or until golden. Remove from wok and set aside.
• Heat remaining oil in wok over a high heat, add chicken and lemon grass and stir-fry for 4 minutes or until chicken is brown.
• Add chili, sugar, curry paste, lime juice and fish and oyster sauces. Return cashews to wok and stir-fry for 5 minutes.
• Arrange bok choy on a serving platter and top with chicken mixture.

tip from the chef

Oyster sauce is a staple Oriental ingredient made from a concentrate of oysters cooked in soy sauce and brine. It s dark brown in color and has a rich flavor.