Thai Chicken Curry

Thai Chicken Curry

1 chicken breast (biggest one in the bag)
1 (13.5 oz) can coconut milk
1/2 cup golden raisins
1 medium yellow onion (cut into wide slices)
1 medium tomato (cut into thick 1 inch pieces)
1 bunch asparagus or green beans (ends cut off and then cut into thirds)
1 1/2 tbsp Thai red curry paste
1-2 tsp curry powder
1 tsp salt
1/2 tsp pepper

Optional Ingredients:

pineapple
1 tsp sugar
1/4 cup water (with this many vegetables, I want more sauce! if you add water, add more salt & curry powder)
INSTEAD OF CURRY PASTE: 1 tbsp fresh ginger, 1 tsp curry powder, 1 tsp chili powder, 1/4 tsp cayenne

Cut chicken into thin strips. Season with curry and broil on low, DO NOT overcook as it will simmer later. Heat vegetable oil in a large pan. Saute onions first, add asparagus, then add tomatoes. Add the following ingredients one at a time and taste it as you go: raisins, curry paste, coconut milk, curry powder, salt, pepper, chicken. Simmer and taste and re-season until you can't wait anymore. Serve with steamed rice.

Recipe and picture from http://jamieiscooking.blogspot.com