Thai Curry with Chicken and Asparagus Recipe

Free Recipe Thai Curry with Chicken and Asparagus

Recipe Type: Free Recipes

Recipe Preparation: cook

Cooking Ingredients for Thai Curry with Chicken and Asparagus Recipe

12 oz Boneless; skinless chicken
-breast
1 tb White wine
1 tb Finely chopped green ginger;
-marinated in the wine
8 oz Fresh asparagus; chopped
-into 1 inch lengths
8 Chinese dried mushrooms
-soaked in HOT water for ten
-minustes; drained and
-sliced into slivers
2 tb Green curry paste OR I used
-a very good hot sauce;
-Prairie Fire and Sracha,
-1Also sprinkle of chile
-powder) of each…more heat
-is up to you..this was
-NICE, my wife said !!
1 cn (15 oz) coconut milk
1 Chopped jalapeno; (well
-chopped)
1 tb Fish sauce; (nam pla) DO NOT
-OMIT!!!
1 tb Sugar or substitute if like
-me; (diabetic)
About 10 fresh basil leaves
-chopped up

Thai Curry with Chicken and Asparagus Preparation

If too thin…1 tbls corn starch in 1 tbls water Marinate the chicken after chopping it up into bite size in the wine and ginger(actually I use Green Ginger Wine, dunno how available it might be)everywhere, it is here in Canada. Put half of the coconut milk into a wok and add all the fire, including the jalapeno and simmer for at least five minutes…add the chicken and its marinade, cook for about two minuts, add all the asparagus and the mushrooms and cook gently for about five minutes. Add the rest of the coconut milk, cook for another five minutes…add a good shot of nam pla, the cornstarch and water mix and stir fry for another minute…stick this on a platter and add the basil leaves….Like wow man, even Hendrix and Chiles would like it!!! Posted to CHILE-HEADS DIGEST by Doug Irvine <dirvin@bc.sympatico.ca> on Apr 19, 1998

Cooking Temperature:

Recipe Serves: 1

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