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
- 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.
- Return the wok to the heat.
- Add onion, garlic and lemongrass, and stir-fry about a minute.
- Add the curry paste and cook, stirring, for a further minute.
- Return the chicken to the wok and add the coconut milk, stock, peppercorns and kaffir lime leaves, then bring to the boil.
- Reduce the heat to medium and simmer for 2 minutes.
- Add the asparagus and cook for a further 2 minutes or until bright green.
- Season to taste with fish sauce.
- Serve the curry garnished with coriander, with jasmine rice and lime wedges.