So this is a bit of a quick and healthy lunch I whipped up a few days ago. Its mostly made from a few bits and pieces of leftovers in the fridge but is seriously tasty. If you have some homemade Thai red curry paste that would be great but if not any store bought one will be fine.
2 Chicken breasts,
2tbs Thai Red Curry Paste
1 head of romaine or cos lettuce,
1 Ciabatta bread,
1 stalk of rosemary
4tbs olive oil
1 handful of rocket
-First preheat your even to about 180 degrees.
-Next slice the chicken breasts into 1cm thick slivers. Mix these in a bowl with the red curry paste.
-Take out a roasting dish and roughly tear up your chiabata into small squares into it.
-Finely dice the rosemary and add it, along with some salt and pepper to the chiabata in the roasting dish.
-Sprinkle over a tbs of olive oil and pop them in the oven.
-Now take a heavy based frying pan and get it on a high heat.
-Once the pan is hot pop the chicken into it. (these no need to use any oil or anything as the curry paste will stop the chicken sticking.
-Make sure to keep the chicken moving as it cooks and get all of the sauce coating the chicken. It should only take about 5/10 mins.
-Check the croutons to make sure they aren’t over cooking and give them a bit of a move about.
-While they are cooking nicely, take out your lettuce and rocket.
-Slice the lettuce about 1 cm thick and add it to a large mixing/salad bowl with the rocket.
-Add 3 or 4 tbs of olive oil, the juice of half a lemon and a pinch of salt and pepper and mix it all through thoroughly.
-By now your chicken and croutons should be ready to go.
-Plate the salad up on two plates, pour some croutons on top and arrange the chicken in whatever fancy manner you see fit.
-Now all thats left to do is sit back and enjoy the fruits of your labours.