I just love Thai food. We spent our honeymoon in Thailand. 40 days of heaven. I just fell in love with their cuisine, to the point that I took myself a meal to go a minute before hopping in a taxi to the airport on our flight back, so I don't have to eat plane food and enjoy one last fabulous Thai meal. I love the dishes that have coconut milk in them and if it's spicy it's even better. I always keep red and green Thai curry paste and fish sauce in my fridge and ginger and lemongrass paste in my freezer, so I can make a fast fix of Thai dishes when ever I want.
300 gr chicken breast cut into small pieces
I cup cubed fresh pineapple
2-3 tablespoons Thai red curry
2-3 tablespoons oil
2-3 tablespoons fish sauce - add more if you want it saltier
About 8 asparagus stalks cut in the middle - remove the bottom
3-4 fresh Thai Chile cut into chunks ( couldn't find any in my grocery store so I used the dry ones which are way less spicy - so I doubled the amount)
1 can coconut milk
1 tablespoon minced ginger
1 tablespoon minced lemongrass
4-5 thinly chopped garlic cloves
½ butch fresh cilantro - washed and chopped
Heat wok over high heat. Add the oil and the curry paste. Stir for a minute or 2.
Add the pineapples and stir
Add the chicken and stir till the chicken change color
Add the coconut milk fish sauce, ginger, lemongrass and chilli peppers and cook for few 6_8 min.
Add the asparagus and cook for 1-2 min
Turn off the heat and stir in the chopped cilantro - save some on the side for serving.
Serve over white rice and garnish with fresh chopped cilantro.