Cut the pepper and shallots in quarters and roast in the oven with olive oil and seasoning until browned. Cut the chicken in strips and toss with the curry paste and ginger and sauté in butter on high heat, once almost cooked toss in the almond and grapes than remove from the heat and put in a bowl. Slice the celery and mix, add the roasted vegetables, toss and allow to cool. Finally add the spinach, mint and yoghurt, mix well and serve.
Serves 2Email this Recipe Back to Neil's Recipes