2 chicken breasts, sliced into finger-sized strips
14 oz canned coconut milk
1/2 cup snow peas
2 cups of rice, cooked
Green Curry Paste
Trim the lemongrass stalks, peel back and discard the outer leaves, and crush the stalks by bashing them a few times with a rolling pin
Rim the scallions
Halve and seed the green chiles
Peel and roughly chop the garlic and ginger
Set aside a few sprigs of fresh cilantro, and whiz the rest in a food processor with the lemongrass stalks, scallions, chiles, garlic, ginger, coriander seeds, and lime leaves (if using) until everything is finely chopped
While whizzing, pour in the soy sauce and fish sauce. Blitz again until you have a smooth paste.
Snap the woody ends off the asparagus and discard them
Finely slice the stalks lengthways with a knife
Finely chop the red chile and put to one side
Place a large frying pan or wok over high heat
When it’s really hot, add the peanut and sesame oils, swirl them around, then carefully drop in the chicken. Add the green curry paste and stir fry for 8 minutes.
Add the asparagus and stir-fry for about 3- seconds
Pour in the coconut milk and add the snow peas
Give it all a good stir, bring to a boil and cook for a few minutes
Taste and add soy sauce if needed
Cut the lime in half and squeeze the juice into the pan
Serve the curry sprinkled with the cilantro leaves and the chopped red chile
Serve over cooked rice.
from the kitchen of
I've made this several times since I got the recipe from my friend Larissa and it's been spectacular every time.