2 tbs. vegetable oil
5 red spring onions, only the red part (chopped)
2 spring onion, only the green part (cut into 1 inch)
2 tbs. coriander stalks finely chopped,
2 tbs. coriander leaves, chopped
400 grams boneless chicken, cut for curry
4 tbs. Thai red curry paste
4 tbs. creamy peanut butter
1 tbs. soft brown sugar
1 tbs. dark soy sauce
1 tsp. chicken stock
400ml fresh coconut milk
175g baby corn (I used canned)
100 grams baby asparagus or you can add red pepper
Juice of 1 lime
2 red chilly (chopped)
- Heat the oil in a large saucepan. Add the red part of spring onions and coriander stalks and cook for 1 min, add the chicken pieces and cook for 5 minutes until starting to brown. Stir in 1 table spoon of curry paste and 1 table spoon of peanut butter.
- After 30 seconds, add the chicken stock, soy sauce and coconut milk, plus water. Mix well, put a lid on and leave to simmer for 15 minutes, stirring occasionally. Remove the lid, add rest of curry paste and peanut butter, baby corn, baby asparagus, brown sugar, coriander, and increase the heat. Bubble for 3 minutes until the vegetables is cooked and the sauce has thickened a little.
- Stir in half of the green spring onion lime juice and season with salt if required. Serve scattered with rest of green onion and red chilly on top, Enjoy!