Shake the can of coconut milk, open it and stir well if not completely smooth.  Transfer 1/2 cup of it to a saucepan and simmer for 5 minutes to thicken it up.  Don’t worry if it starts to separate.  Add the red curry paste, whisk for a minute, then add the broth, brown sugar, fish sauce, and the rest of the coconut milk left in the can. Bring to a simmer over high heat, and add the chicken pieces.  Lower the heat and simmer, stirring occasionally for about 10 minutes.

Add the lemon zest, ginger, asparagus, and garbanzo beans.  Simmer for 5 minutes, adjust seasoning with salt if necessary (fish sauce is salty, you may not need to add additional salt), sprinkle with the fresh cilantro and serve right away over white rice.

ENJOY!

to print the recipe, click here

Comments:  Cooking the chicken in the sauce (instead of sauteing it first) saves a messy step that’s particularly hard to deal with in a tiny kitchen, where I’m working with a two burner hot plate.  Plus, the meat turns out very tender and juicy this way.   Of course, if you prefer chicken breast instead of thighs  then substitute, but something about the velvety texture of chicken thighs makes them more appropriate for this type of recipe.   Once the meat is cooked   add the vegetables that you like (some of which might profit from a previous parboiling: potatoes, butternut squash, carrots);  as long as you pay attention to their cooking times, they’ll be fine.

Keep in mind that different brands of curry paste vary considerably in their spiciness.  If you’re new to this ingredient, then start with a small amount, taste, and add more according to your level of tolerance.

ONE YEAR AGO:  Zen and the Art of Risotto