date:Mar 19, 2014
Ingredients
2 tablespoons 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 tablespoons green curry paste
300ml coconut milk
1 cup (250ml) chicken stock
2 tablespoons 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
Method