Asparagus with chicken in coconut sauce

Ingredients for 2 servings:

• 500 g asparagus, green, fresh
• 100 g mushrooms, fresh
• 120 g chicken breast
• 1 pepperoncini
• 1 can coconut milk (coconut extract (175 ml)
• 3 tbsp spice paste, spicy Thai seasoning paste for stir-fried dishes
• 1 sprig(s) basil, fresh
• 1 pinch(s) of sugar
• Soy sauce

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Make a fresh cut at the bottom of the asparagus and, if necessary, peel the lower third with a vegetable peeler. Cut the stalks diagonally into 2 cm wide pieces, halve thicker pieces. Quarter the mushrooms. Finely slice the chicken fillets crosswise. Cut the chili pepper into rings and remove the seeds if desired (= less spicy). Bring the coconut extract to a boil in a medium pan. Add the asparagus and mushrooms and simmer for 5 minutes. Add the chicken and seasoning paste (2 to 4 tablespoons, depending on taste) and simmer for another 5 to 7 minutes over low heat, stirring occasionally. Add the basil leaves and the chili pepper rings to the pan and simmer for another minute. Season to taste with sugar and soy sauce. Serve and garnish with the remaining basil leaves. Serve with perfumed rice or neutral long grain rice.