Asparagus curry with chicken

Ingredients for 4 servings:

• 4 chicken breasts
• 2 tbsp oil
• 4 tbsp soy sauce
• 2 tbsp white vermouth
• 1 tbsp cane sugar or palm sugar
• 1 cm ginger root, grated
• 1 tbsp cornstarch
• 1 tbsp oil
• 500 g asparagus, green
• 200 g mushrooms
• 1 yellow turnip (Pfälzer Rüebli)
• 1 tsp Thai curry paste, green
• 1 red chili pepper(s)
• 2 stalks of lemongrass
• 4 kaffir lime leaves
• 1 ½ dl chicken stock
• 2 dl coconut milk
• 100 g spinach, young
• Fish sauce or salt

Instructions

Working time approx. 25 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 30 minutes

Mix all the marinade ingredients in a bowl. Add the meat, cut into bite-sized pieces, mix, and cover. Marinate in a cool place for 30 minutes. Meanwhile, trim the ends of the asparagus and cut the asparagus into pieces. Clean the mushrooms, halve or quarter any large ones, and cut the carrots into sticks. Heat the oil in a wok or frying pan. Fry the marinated chicken in three batches, one after the other. Remove from the pan and keep warm. Add a little oil to the wok or frying pan. Stir-fry the asparagus for 5 minutes. Add the mushrooms and turnip, and fry them together. Add the curry paste, chili pepper, lemongrass, and kaffir lime leaves. Deglaze with the stock and coconut milk. Simmer gently for 15 minutes (or less), until the asparagus is tender but still crunchy. Add the meat. Add the spinach and let it wilt. Season to taste with fish sauce or salt.