Chicken and Vegetable Curry

Rinse the chicken breasts in cold water, pat dry and cut into bite-size strips. Heat 3 tablespoons of oil in a pan or wok and stir fry the chicken over high heat for 3-5 minutes. Season with salt and pepper.

Rinse, peel and dice the potatoes. Rinse the leek and slice into thick rings. Break or cut the cauliflower into florets. Thaw the peas, and peel and dice the onion. Heat the remaining oil in a saucepan and sauté the curry paste briefly. Add the diced potatoes, cauliflower and lentils, then add the broth and coconut milk. Add the rest of the vegetables and simmer over low heat for about 15 minutes until creamy. Add the chicken back to the pan, heat briefly and season with soy sauce.