Title: Thai Curry with Chicken and Asparagus
Categories: None
Yield: 1 Servings

12 oz Boneless; skinless chicken
-breast
1 tb White wine
1 tb Finely chopped green ginger;
-marinated in the wine
8 oz Fresh asparagus; chopped
-into 1 inch lengths
8 Chinese dried mushrooms
-soaked in HOT water for ten
-minustes; drained and
-sliced into slivers
2 tb 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 tb Fish sauce; (nam pla) DO NOT
-OMIT!!!
1 tb 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 CHILE-HEADS DIGEST by Doug Irvine on Apr
19, 1998