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Thai Curry with Chicken & Asparagus
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    Thai Curry with Chicken & Asparagus

  • 12 ozs of boneless, skinless chicken breast
  • 1 tbls white wine
  • 1 tbls finely chopped green ginger, marinated in the wine
  • 8 ozs fresh asparagus, chopped into 1 inch lengths
  • 8 chinese dried mushrooms soaked in HOT water for ten minustes,then drained and sliced into slivers
  • 2 tbls green curry paste OR I used a very good hot sauce, Prairie Fire and Sracha, (Also sprinkle of chile powder) of each...more heat is up to you..this was NICE, my wife said !!
  • 1 15 oz can coconut milk
  • 1 chopped jalapeno(well chopped)
  • 1 tbls fish sauce(nam pla) DO NOT OMIT!!!
  • tbls of sugar or substitute if like me(diabetic)
  • about ten fresh basil leaves chopped up
  • 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!!! Cheers, from Doug in BC...PS I will TRY and do this once a week if anyone wants me to, bearing in mind that I am very busy at month end.

    From: Doug Irvine
    Posted By: Doug Irvine, dougandmarie@shaw.ca
    Post Date: Sun, 19 Apr 1998

    *BACK TO DOUG IRVINE*







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