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Thai Green Curry

with Edgar Farms Asparagus+ Peas

Innisfail Growers Asparagus.jpg
Ingredients:

1 can coconut milk

1 – 3 tbsp thai green curry paste

2 chicken breasts, cubed

2 tbsp fish sauce

1/2 cup chicken stock

2 tbsp brown sugar

1/2 cup fresh basil

1/2 cup green peas

1 red, green or yellow pepper, sliced

1/2 lb fresh asparagus

1/4 cup bamboo shoots

Directions:

  1. In a large saucepan, simmer coconut milk with curry paste over medium heat for 5 minutes.

  2. Add chicken, fish sauce, brown sugar, basil, bamboo shoots, peas, peppers, asparagus and chicken stock. Cook over low heat for about 10 minutes or until chicken is cooked.

  3. Serve over hot jasmine or basmati rice.

  4. Serves 4.

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