Summary

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

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Instructions

1. 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).
2. 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.
3. Arrange and garnish with the remaining basil leaves.
4. This goes well with perfume rice or tasteless long grain rice.