Thai curry with chicken and asparagus

1 Servings

Ingredients

Quantity Ingredient
12 ounces Boneless; skinless chicken breast
1 tablespoon White wine
1 tablespoon Finely chopped green ginger; marinated in the wine
8 ounces Fresh asparagus; chopped into 1 inch lengths
8 Chinese dried mushrooms soaked in HOT water for ten minustes; drained and sliced into slivers
2 tablespoons 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 can (15 oz) coconut milk
1 Chopped jalapeno; (well chopped)
1 tablespoon Fish sauce; (nam pla) DO NOT OMIT!!!
1 tablespoon Sugar or substitute if like me; (diabetic)
About 10 fresh basil leaves chopped up

Directions

If too thin..⅒ 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@...> on Apr 19, 1998

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