Thai asparagus curry

Ingredients for 3 servings:

• 500 g chicken breast fillet(s) without skin
• 600 g asparagus, green, peeled, 3 cm long pieces
• 5 cm ginger, chopped
• 2 garlic cloves, chopped
• Oil (sunflower oil)
• 3 tsp curry paste, red
• 600 g potatoes, peeled, bite-sized cubes
• 3 tbsp lemon juice
• 500 ml water
• 4 tsp chicken broth, granulated
• 1 sachet of sauce powder (Hollandaise sauce), for 125 g butter
• 125 g butter
• 2 tbsp coriander leaves
• 2 tbsp peanuts, roasted

Instructions

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

Wash the chicken breast fillet, pat dry, and cut into bite-sized cubes. Heat 2 tablespoons of sunflower oil in a large saucepan and fry the chicken breast cubes for about 2 minutes. Add the garlic, ginger, and curry paste and fry for 2 minutes. Add the potato cubes and lemon juice. Pour in the water, dissolve 4 slightly heaped teaspoons of chicken stock, and cook for about 15 minutes. Add the asparagus and cook for another 10 minutes. Drain the cooking liquid and transfer it to a saucepan. Whisk in 1 sachet of hollandaise sauce and bring to a boil briefly. Cut 125g of butter into pieces and beat in well until melted. Return the sauce to the curry. Stir 2 tablespoons of chopped coriander into the asparagus curry. Roughly chop the peanuts and garnish the asparagus curry with them to serve.