Prep: 15 minutes

Cooking: 20 minutes

Serves 2

Nutrition (per serve)

Content Energy Fat Total Fat Saturated Carboydrate Total Carbohydrate Sugars Dietary Fibre Protein Cholesterol Sodium Amount 1939kJ 27g 13g 11g 7g 5g 44g 103mg 763.78mg

Ingredients
(1 tbsp.) sunflower oil (350g) chicken breast fillet () onion (1) garlic clove () lemongrass stem (1 tbsp.) green curry paste (150ml) coconut milk ( cup) chicken stock (1) kaffir lime leaf ( bunch) asparagus

Fish sauce (to season) Coriander (to garnish)

Method
Preperation (0:15) 1. Finely chop onion, and place in a small bowl 2. Crush garlic clove, and place in bowl with onion 3. Remove leaves from lemon grass stem, quarter lengthways, and place in bowl with onion and garlic 4. Trim ends of asparagus, chop in half, and put in another bowl 5. Remove stalks from coriander, and put aside 6. Remove fat from chicken, and cut into 2cm cubes Cooking (o:20) 1. Heat oil in a wok, on medium hob, high heat 2. Stir fry chicken in bathces until golden all over, transfer chicken to a bowl, and set aside 3. Return wok to heat 4. Add onion, garlic and lemon grass into wok and stir fry for 1 minute 5. Add curry paste to the wok and stir for a further minute 6. Return chicken to wok 7. Add coconut milk, stok and kaffir lime leaf 8. Bring to the boil, then reduce heat to medium and simmer for 2 minutes 9. Add asparagus and cook for a further 2 minutes, or until green Preperation (0:05) 1. Season with fish sauce 2. Plate up 3. Garnish with coriander