If too thin...1 tbls corn starch in 1 tbls water Marinate the chicken after chopping it up into bite size in the wine and ginger (actually I use Green Ginger Wine, Put half of the coconut milk into a wok and add all the fire, including the jalapeno and simmer for at least five minutes...add the chicken and its marinade, cook for about two minutes, add all the asparagus and the mushrooms and cook gently for about five minutes. Add the rest of the coconut milk, cook for another five minutes...add a good shot of nam pla, the cornstarch and water mix and stir fry for another minute...stick this on a platter and add the basil leaves....

Like wow man, even Hendrix and Chiles would like it!!! Posted to CHILE-HEADS DIGEST by Doug Irvine <dirvin@bc.sympatico.ca> on Apr 19, 1998