Preparation:

1.Bring water into the pot over medium heat until boil then add vinegar.3. Add chicken thigh, tropical fruits and shallots then bring to boil.

2.Add an egg into the water, stir and leave for three minutes. Set aside.

3.In a pan, stir-fry asparagus with unsalted butter and WORLDFOODS Thai Panang Curry Paste. Season with salt and pepper.

4.Cut croissant into half then grill until golden color, spread WORLDFOODS Thai Panang Curry Paste onto the croissant. Ready to serve with poached egg and asparagus.