Thai chicken curry with asparagus
My weekend treat has to be a curry and at this time of year I like it a little lighter.
Dean Edwards keeps it light and summery with his Thai chicken curry with seasonal asparagus and a light coconut sauce.
(Serves 4)
Ingredients:
400g chicken breast, finely sliced5 cloves garlic, peeledThumb sized piece ginger, peeled1 red chili, deseeded and chopped2 tbsp red Thai curry pasteOil for frying1 onion, finely diced1 stick lemongrass, bruised400g tin coconut milk250ml chicken stock1 tbsp fish sauce250g asparagus, cut into bite sized piecesJuice of 1-2 limes1 tbsp brown sugarFresh coriander, to garnish
Method:
Make the paste: In a mini blender blitz the garlic, ginger, chili and Thai curry paste until smooth. Add a splash of the coconut milk to help break it down if necessary.
Meanwhile, fry the onion until softened - this should take about 5 minutes. Stir in the blitzed paste and lemongrass and continue to cook for a couple more minutes.
Pour in the coconut milk, stock, and fish sauce and bring up to a gentle simmer. Add the chicken to the pan and cook gently for 5 minutes.
Add the asparagus and continue to cook for a further 5 minutes. Balance the flavours in the dish by adding a good squeeze of lime juice and sugar to taste.
Garnish with fresh coriander, before serving with a side of jasmine rice
Fancy something even lighter? Try Dean's salmon nicoise salad