| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy, Seafood |
Thai |
|
1 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 <dirvin@bc.sympatico.ca> on Apr
19, 1998
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