I have always been a bit nervous about Thai curry. I suppose it is because I imagine them to be ferociously hot as there are often a lot of chillies in Thai food. This curry proved me wrong. I enjoyed every mouthful and, for once, could actually have had seconds if there was any left to have! The other thing I liked about this recipe is that it is so healthy.
The recipe uses coconut milk so here are a few bits of trivia on coconuts.
- There is some disagreement on where coconuts originated. Some think it was around New Guinea in the Pacific Ocean whilst others think it was in the American tropics. Unfortunately neither can support their argument with real proof.
- Near Port Royal, Jamaica a stone monument on the Palisadoes commemorates the planting of the first coconut tree on the island on March 4, 1869. Over the next 20 years, 20,000 coconut trees had been planted but most of these eventually died through disease.
- Falling coconuts kill 150 people every year – 10 times the number of people killed by sharks.
- Coconut oil was the world’s leading vegetable oil until soybean oil took over in the 1960s.
- There are more than 20 billion coconuts produced each year.
- Coconut juice or coconut water is the liquid inside a coconut.
- Coconut milk is produced by steeping grated coconut in hot water then straining; coconut cream is coconut milk cooked down until it thickens, or grated coconut steeped in hot milk instead of water.
Well, here is the recipe. It is quick and very easy but unfortunately you can’t freeze.
Thai Green Chicken and Asparagus Curry Serves 2 – 3
- 1 tsp groundnut oil
- 2 large skinless chicken breasts, cut into bite sized pieces
- 1.5 tbsp Thai green curry paste
- 2 shallots, finely sliced
- 1 tsp dark soy sauce
- 1 tsp fish sauce
- 200 ml light coconut milk (make sure to shake can well before opening)
- 200g asparagus, woody end removed and sliced into 2 inch pieces
- 2 tbsps of mixed chopped basil and coriander leaves
- Heat oil in a wok over a high heat and stir fry the chicken until starting to go brown all over.
- Add the curry paste and stir until the chicken is coated then fry for another minute.
- Add the soy sauce, fish sauce and shallots then pour over the coconut milk. Mix well then bring to the boil. Turn down the heat and simmer for 10 minutes.
- Add about 50 ml of water to the sauce to loosen then add the asparagus. Cover the wok and simmer for about 5 minutes or until the asparagus is tender and the chicken cooked through.
- Mix in the herbs then serve immediately with boiled rice.
Tasty Advice 