Asparagus with Chicken in Coconut Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g asparaus, reen, fresh
- 100 g mushrooms, fresh
- 120 g chicken breasts
- 1 hot pepper
- 1 can coconut milk, (coconut extract (75 ml)
- 3 tablespoon spice paste, spicy Thai spice paste for stir-fried foods
- 1 sprig basil, fresher
- 1 pinch (s) sugar
- soy sauce
Print Recipe
Pin Recipe Instructions
- Freshly cut the asparagus at the bottom and, if necessary, peel the lower third with the peeler. Cut the sticks diagonally into 2 cm wide pieces, halve the thicker pieces. Quarter the mushrooms. Finely cut the chicken fillets crosswise. Cut the peperoncino into rings and remove the stones if you like (= less spicy).
- Bring the coconut extract to the boil in a medium pan. Add the asparagus and mushrooms and simmer for 5 minutes. Add the chicken and seasoning paste (2 to 4 tablespoons, depending on your taste) and let sit on low heat for another 5 to 7 minutes, turning every now and then. Add the basil leaves and the chili peppers to the pan and simmer the dish for another minute. Add sugar and soy sauce to taste.
- Arrange and garnish with the remaining basil leaves.
- This goes well with perfume rice or tasteless long grain rice.
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