Recipe - Thai Curry With Chicken And Asparagus

12 ounce Boneless; skinless chicken
breast
1 tablespoon White wine
1 tablespoon Finely chopped green ginger;
marinated in the wine
8 ounce Fresh asparagus; chopped
into 1 inch lengths
8 Chinese dried mushrooms
soaked in HOT water for ten
minustes; drained and
cut or sliced up into slivers
2 tablespoon Green curry paste OR I used
a very good hot sauce;
Prairie Fire and Sracha,
1Also sprinkle of chile
powder) of each...more heat
is up to you..this was
NICE, my wife said !!
1 cn (15 oz) coconut milk
1 Chopped jalapeno; (well
chopped)
1 tablespoon Fish sauce; (nam pla) DO NOT
OMIT!!!
1 tablespoon Sugar or substitute if like
me; (diabetic)
About 10 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!!!

Posted to CHILEHEADS DIGEST by Doug Irvine dirvin@bc.sympatico.ca on Apr
19, 1998