This creamy indulgence is also the quickest curry possible: it takes no longer to make than it takes to boil the rice. Perfect for students in a hurry ;)
You'll need:
one chicken breast
10-15 green green asparagus shoots (if mixed with violet asparagus, it adds colour to the dish)
a tea spoon of green curry paste
a can (400ml) of coconut milk
juice from half a lime
lime zest
rice (basmati of jasmin fit best)
1. While the rice is cooking, put the green curry paste on a warm pan, add two/three spoons of coconut milk and stir. Add the lime zest and then fry the chicken (previously cut into thin slices) in the mixture.
2. Clean the asparagus and break off the lower part - it will break naturally in the right place. Cut the remaining shoots into shorter pieces.
3. Once the chicken is ready, add the remaining coconut milk and the asparagus shoots. Simmer for 4-5 minutes until they soften, add lime juice, et voila, your curry is ready! Serve with rice.
Bon appétit!
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