Chicken curry
Approx. 450 g sliced chicken fillet
50 g sugar peas or green beans sliced longitudinal
1 small cauliflower, in pieces
Rapeseed oil (vegetable oil)
A pinch of salt
1 can of World Food Cambodian pineapple&lemon grass meal
sauce
Fry the fillet slices, the vegetables and the cauliflower pieces
in the oil. Add the sauce and cook with low temperature for around
10 min. Spice it with salt.
Side dish
Cooked jasmine rice and Vietnamese cabbage salad
Cabbage salad
1 l thin sliced early cabbage
1 sliced carrot
1 dl peanuts
Fresh chopped coriander
Lime blocks
World Foods Vietnamese garlic&lemon grass salad dressing
Cut the cabbage in thin slices (cheese shredder). Grate the
carrot and chop the peanuts and the coriander. Mix the sauce in to
the grated vegetables. Lay the vegetables in a bowl and sprinkle
peanuts and coriander on top. Finish the dish with lime blocks.