THAI CHICKEN AND ASPARAGUS CURRY IMAGE

THAI CHICKEN AND ASPARAGUS CURRY

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This recipe is hands down my favourite recipe for cooking a Thai Curry, it is unbelievable easy and packed with divine flavours to impress. It is relatively cheap to make and once you have things like stock, fish sauce, coconut milk and green curry paste in the pantry you just need the essentials which make it a simple dish to make. It only takes about 30-45mins to make and trust me, no one will be disappointed in the four serves you will get out of it.

I keep making it for myself and freezing, it is the ideal microwavable dish to pour on some freshly cooked quinoa. Now credit where credit is due, I cannot take all the credit for this dish – the basic recipe comes from TASTE – I just tweaked it to make it much more JK nomnomnomable. 🙂

 

THAI CHICKEN INGREDIENTS IMAGE

THAI CHICKEN AND ASPARAGUS CURRY | SPOONING AUSTRALIA RECIPE | INGREDIENTS PREPPED

 

YOU WILL NEED:

  • 2 tablespoons sunflower oil – DO NOT STRESS OVER THIS – have cooked it in olive oil, vegetable oil and even coconut oil
  • 700g chicken breast fillets, cut into 2cm cubes
  • 1 large onion, finely chopped – go the Spanish/Purple onion
  • 3 garlic cloves, crushed – if huge cloves go for 2
  • 1 lemongrass stem, outer leaves removed, quartered lengthways, give it a slight bash with the end of the knife to assist in releasing those aromatics
  • 4 tablespoons green curry paste
  • 300ml coconut milk
  • 1 cup (250ml) chicken stock
  • 2 tablespoons green peppercorns, drained (these come in tins from supermarkets) – they are small tins and cost about $6- but they are awesome – the tin is closer to 3.5TBSP – I use the lot, not wasting them
  • 2 kaffir lime leaves (if you can’t get some kaffir lime leaves fresh, you can get jars from the Asian section of basic supermarkets, they are in a liquid – just grab a couple of teaspoons of them out of the jar)
  • 2 bunches thin asparagus, woody ends trimmed, halved (pending the season – this will be the expensive part of the dish – last time I got 2x bunches at $4- each)
  • Fish sauce, to season (I go about 1.5TBSP)
  • Coriander leaves, quinoa and lime wedges, to serve (the original recipe uses rice so use rice if you prefer – for me – you can never go past the quinoa)

 

COOKING CHICKEN CURRY IMAGE

THAI CHICKEN AND ASPARAGUS CURRY | SPOONING AUSTRALIA RECIPE | INGREDIENTS COOKING

 

YOU WILL NEED TO:

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