Thai
Thai - Curries
Asparagus Curry
Chef's Menu Description
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 400g chicken thigh, sliced
- • 250g asparagus, trimmed and halved
- • 3 tbsp green curry paste
- • 1 can (400ml) coconut milk
- • 2 tbsp fish sauce
- • 1 tbsp palm sugar
- • 4 kaffir lime leaves, torn
- • 1 cup Thai basil leaves
Preparation Steps
1
Phase 1
Warm half the coconut milk in a pot over medium heat and stir in the green curry paste until fragrant and the oil separates.
2
Phase 2
Add the chicken and stir through the paste until well coated.
3
Phase 3
Pour in the remaining coconut milk with the fish sauce and palm sugar; simmer for 12 minutes until the chicken is cooked.
4
Phase 4
Add the asparagus and simmer for 3 minutes until just tender.
5
Phase 5
Tear in the kaffir lime leaves and Thai basil, stir gently, and serve with jasmine rice.