Thai Chicken Stir-fry
9,1 / 10
Heat the oil in a wok and fry the curry paste for 1 minute.
Add the chicken and asparagus and stir fry for 2 minutes, then add the red pepper and stir fry for 4 minutes.
Pour in the coconut milk and bubble until reduced almost to nothing.
Stir in the spring onions and holy basil and serve immediately.