Vietnamese Chicken & Asparagus Curry

• 1 tablespoon oil
• 1 onion, sliced
• 1 tablespoon finely sliced lemongrass
• 2 cloves garlic, finely chopped
• 2 teaspoons finely chopped ginger
• 1/2 teaspoon ground turmeric
• 500g skinless chicken breasts, sliced
• 3/4 cup chicken stock
• 165ml can lite coconut cream
• 1/4 cup KRAFT FREE* Thai Lime & Coriander Dressing
• 1 tablespoon fish sauce
• 2 teaspoons cornflour
• 1 bunch asparagus, sliced into 5cm lengths
• 1/2 cup fresh Thai basil leaves
• Steamed rice to serve

1. Heat the oil in a large frying pan over a medium-high heat.
2. Cook the onion, lemongrass, garlic, and ginger until soft.
3. Add turmeric and stir for 1 minute.
4. Add the chicken and cook until browned.
5. Combine the chicken stock, coconut cream, dressing, fish sauce and cornflour.
6. Add to the pan, bring to the boil then simmer for 10 minutes.
7. Stir in the asparagus then simmer for a further 8-10 minutes or until asparagus is tender.
8. Stir through the basil then serve with rice.

oil, onion, garlic, ginger, ground turmeric, chicken stock, coconut cream, coriander dressing, fish sauce, cornflour, lengths, fresh thai basil leaves, rice

Taken from www.kraftrecipes.com/recipes/vietnamese-chicken-asparagus-curry-104250.aspx (may not work)