Serves 3
Ingredients:
1 tsp extra virgin olive oil
Himalayan salt
500g chicken thighs, chopped into small pieces
1 tsp crushed garlic,
1 1/2 tbs finely chopped lemongrass
2 chilli, finely chopped
400g coconut cream
2 bunches of asparagus, trimmed and finely chopped
2 tsp tamarind pulp and caster sugar
2 tsp tumeric powder
Steamed rice, to serve
Place your chicken, garlic, lemongrass and chilli in a bowl and massage together, Heat 1 tsp oil in a wok over high heat and stirfry the chicken in batches, for about 2-3 minutes each until cooked. Return all chicken to the wok and add coconut milk and asparagus. Bring to the boil and reduce heat to medium/low. Simmer for 2 minutes. Add the tamarind, sugar and tumeric. Season with himalayan salt. Cook, stirring constantly for 2 minutes or until asparagus is just cooked. Serve over steamed rice and garnish with a little extra chilli