I’ll re-post one of my favourites that I’ve just emailed to a friend – chicken and asparagus with turmeric and coconut milk. Amazingly good and un-complicated’ – don’t be put off by the ingredients list, like most asian recipes the effort is all up-front with the ‘prep’ – then it all goes into one pan for stir frying.
Thai Chicken with Asparagus and Turmeric
5 ounces rice noodles — wide, similar to fettucine
2 teaspoons fish sauce
1 1/2 teaspoons soy sauce
1 teaspoon brown sugar
1/2 teaspoon chili garlic sauce
1 teaspoon ground turmeric
1 tablespoon oil
8 ounces boneless skinless chicken breast — sliced into 1/4″ wide pieces
1 large garlic clove — minced
1 small onion — sliced vertically
1 large lemongrass stalk — finely mince the white part of bulb only (about 2 tablespoons)
8 ounces asparagus — ends trimmed, cut into 2″ long pieces (split the thick pieces)
1 cup light coconut milk
Chicken stock (1/2 cup – from a cube)
Small handful of coriander (cilantro) leaves
2 tablespoons chopped peanuts
1/2 large lime — cut in half; for serving
Prepare rice noodles according to directions. Drain, soak in cool water to prevent sticking. Set aside.
Mix the fish sauce through ground turmeric in a small cup. Set aside.
Heat wok over a high flame. Drizzle in the oil, tilt the wok to distribute the oil evenly; add the chicken. Stir-fry for 30 seconds, then add the garlic, onion, and lemongrass. Stir fry for 2 minutes, or until chicken is opaque. Add the asparagus and stir for another minute. Add 1/4 cup of stock and stir to get the browned bits from the bottom of the pan.
Turn the heat down to medium; add coconut milk. Bring just to a simmer, add the soy sauce mixture. Cover and turn heat down to maintain a very gentle simmer. Cook for 2-3 minutes, or until asparagus is just tender.
Serve in shallow bowls. Sprinkle with peanuts and stir in coriander. Serve with lime wedges to squeeze over all.
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