• Large bunch of asparagus
  • 1/2 a fresh red chilli
  • 1 Tablespoon groundnut oil
  • 1 Tablespoon sesame oil
  • 2 Breasts of chicken, skinned and sliced into finger sized strips
  • 1 x 400ml tin of coconut milk
  • Handful of mangetout
  • 1 Lime

Green curry paste

  • 2 Stalks of lemongrass
  • 4 Spring onions
  • 3 Fresh green chillies
  • 4 Cloves of garlic
  • 1 Thumb-sized piece of fresh root ginger
  • Large bunch of fresh coriander
  • 1 Teaspoon coriander seeds
  • 3 Tablespoons soy sauce
  • 1 Tablespoon Fish sauce


  1. Trim the lemongrass stalks, peel back and discard the outer leaves then crush the stalks with a rolling pin. trim the spring onions. Halve and de-seed the green chillies. Peel and roughly chop the garlic and ginger.
  2. Set aside a few sprigs of fresh coriander and whiz the rest in a food processor with the lemongrass stalks, spring onions, chillies, garlic, ginger and coriander seeds until finely chopped. Pour in the soy sauce and fish sauce then whiz again into a smooth paste. Snap the woody ends off the asparagus and discard, then finely slice them lengthways with a sharp knife. Finely chop the red chilli and put to one side.
  3. Add the oils to a large pan over a high heat and stir-fry the chicken strips for 8 minutes until golden, adding the curry paste about halfway through. Add the asparagus and stir fry for a further 30 seconds then pour in the coconut milk and add the mangetout. Give it all a good stir, bring to the boil then cook for a few minutes. Finally squeeze the lime and add the juice.
  4. Serve the curry sprinkled with the remaining coriander leaves and chopped red chilli on a bed of fluffy rice

Serves 2.

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