This Thai Chicken and Asparagus Curry is a very simple but authentic tasting green curry – the flavours are to die for!
Ingredients (serves 4)
- 2TBSP sunflower oil
- 700gms chicken breast fillets, cut into 2cm cubes
- 1 large onion, finely chopped – go the Spanish/Purple onion
- 3 garlic cloves, crushed – if huge cloves go for 2
- 2 lemongrass stems, outer leaves removed, quartered lengthways, give it a slight bash with the end of the knife to assist in releasing those aromatics
- 4TBSP green curry paste
- 300ml coconut milk
- 1 cup chicken stock
- 2TBSP green peppercorns, drained (these come in tins from supermarkets) – they are small tins and cost about $6- but they are awesome – the tin is closer to 3.5TBSP – I use the lot, not wasting them
- 2 kaffir lime leaves (if you can’t get some kaffir lime leaves fresh, you can get jars from the Asian section of basic supermarkets, they are in a liquid – just grab a couple of teaspoons of them out of the jar)
- 2 bunches thin asparagus, woody ends trimmed, halved (pending the season – this will be the expensive part of the dish – last time I got 2x bunches at $4- each)
- 1.5TBSP fish sauce
- coriander leaves to garnish
- quiona or rice to serve it on
- Heat oil in a wok over high heat. Stir-fry chicken, in batches, until golden all over. Transfer to a bowl and set aside.
- Return the wok to the heat. Add onion, garlic and lemongrass, and stir-fry for 1 minute. Add the curry paste and cook, stirring, for a further minute. Return the chicken to the wok and add the coconut milk, stock, peppercorns and kaffir lime leaves, then bring to the boil. Reduce the heat to medium and simmer for about 5mins minutes. Add the asparagus and cook for a further 3mins or until bright green. Season to taste with fish sauce.
- Serve curry, garnished with coriander, with quinoa (or jasmine rice) and lime wedges.
- Prepare to be complimented and WARNING: FOODGASMS MAY OCCUR