INGREDIENTS
270 milliliters
coconut milk
2
Tbsps Thai red curry paste
1 1/2
Tbsps smooth peanut butter
500 g
chicken breasts (sliced into 4 pieces & flattened)
2
tsps turmeric powder
1 tsp
salt
1/2 tbsp
maple syrup
2
Tbsps cooking oil
4
servings of mixed salad leaves
2
x 400g canned chickpeas, drained & rinsed with hot water
1
large Lebanese cucumber
1/4
red onion, sliced thinly optional