Name: Chicken with Red Curry and Asparagus
Ingredients: ½ cup coconut cream; 1 tbsp red curry paste, to taste; 1 lb boneless and skinless chicken breasts, slightly frozen; 1 ½ cups coconut milk; 1 lb asparagus spears, cut diagonally into 2-inch lengths; 2 tbsp fish sauce (nam pla); ¼ tsp salt; 1 ½ tsp brown sugar or palm sugar; 4 scallions, white and green parts, cut into 2-inch lengths; 5 fresh kafir lime leaves, chopped; ½ cup Thai basil leaves, chopped; hot red chili, cut into thin diagonal strips

CategoryPoultry

Source: Fox2Detroit.com
Region: Thai
Rating: Untried

Yields1 Serving

½ cup coconut cream

1 tbsp red curry paste, to taste

1 lb boneless and skinless chicken breasts, slightly frozen

1 ½ cups coconut milk

1 lb asparagus spears, cut diagonally into 2-inch lengths

2 tbsp fish sauce (nam pla)

¼ tsp salt

1 ½ tsp brown sugar or palm sugar

4 scallions, white and green parts, cut into 2-inch lengths

5 fresh kafir lime leaves, chopped

½ cup Thai basil leaves, chopped

hot red chili, cut into thin diagonal strips

In a wok or large skillet, heat the coconut cream over medium-high heat until it's reduced to an oily and very reduced. Add the curry paste and cook it, stirring constantly, for about 1 minute (it will appear shiny). Add the chicken and cook another 30 seconds. Add the coconut milk, asparagus, fish sauce, salt, sugar and lime leaves (if using) and cook for about a minute more. Add the scallions and half the basil leaves and cook for 1 minute more. Serve, hot, garnished with the remaining basil and chili strips with cooked jasmine rice on the side. Makes 4 servings.

Ingredients