Chicken and Asparagus with Thai Green Curry

Mon. Jan. 15 -
Holt was feeling a tad better, so we essayed a store-bought green curry paste. (We forget the brand name at the moment, but it had "Porn" in it. We tried to find out what "porn" might mean in Thai by googling "Thai Porn." We learned a lot, but not what "porn" might mean in Thai.)
The recipe's basically from The Thai Cookbook. First, cooked two chicken breasts, face down as it were, in thick coconut milk, i.e. the cream that rises to the top if you leave the can sitting undisturbed, plus some nam pla. Took out the bosoms, reduced the coconut milk till it was like butter and tossed in a heaping tablespoon of the green curry paste. Thought better of it when we remembered that we had no idea of the strength of this particular brand, and scooped out half of it. Fried the curry paste in the coconut fat. Then added the saved asparagus (in place of baby pea eggplants) and the "thin" coconut milk, i.e. the bottom half of the can. Covered and cooked till the asparagooses were tender, then uncovered and thickened up. Over rice. We ended up being glad we had removed half of the original spoonful of curry paste, because what was left made it nice and spicy; twice that would have been breathe-fire-through-the-nose spicy.