Thai Chicken & Asparagus Curry

With only 10 minutes of preparation time, and only 15 minutes to cook, you can serve up to four people with this fragrant, bright, and great-tasting Thai dish.


  • 2 tbs sunflower oil
  • 700g chicken breast fillets, cut into 2cm cubes
  • 1 large onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 lemongrass stem, outer leaves removed, quartered lengthways
  • 4 tbs green curry paste
  • 300ml coconut milk
  • 1 cup (250ml) chicken stock
  • 2 tbs green peppercorns*, drained
  • 2 kaffir lime leaves*
  • 1 bunch thin asparagus, woody ends trimmed, halved
  • Fish sauce, to season
  • Coriander leaves, steamed jasmine rice and lime wedges, to serve


  1. Heat the oil in a wok over high heat before adding Stir-fry chicken in batches – stir until golden all over then transfer the lot to a bowl and set it aside.
  2. Return the wok to the heat.
  3. Add onion, garlic and lemongrass, and stir-fry about a minute.
  4. Add the curry paste and cook, stirring, for a further minute.
  5. Return the chicken to the wok and add the coconut milk, stock, peppercorns and kaffir lime leaves, then bring to the boil.
  6. Reduce the heat to medium and simmer for 2 minutes.
  7. Add the asparagus and cook for a further 2 minutes or until bright green.
  8. Season to taste with fish sauce.
  9. Serve the curry garnished with coriander, with jasmine rice and lime wedges.



Leave a Reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s