Peel the onion, wash the celery and cut both into ½ to 1 cm pieces. Wash the tomatoes, slice the lemon grass, chop well the kaffir lime leaves. Peel the apple and banana and cut into small cubes.
Sweat the onion and celery in a saucepan in browned butter over a medium heat. Add the cherry tomatoes, garlic, lemon grass, lime leaves, apple, banana, lime peel, coriander stalks, ginger, cinnamon bark, cardamom pods, vanilla and curry powder and continue frying lightly for a moment. Pour in the chicken stock and coconut milk until all ingredients are covered and simmer lightly for around 15-20 minutes. Remove the cinnamon, cardamom and vanilla pods, purée the mixture with a hand-held blender and pass through a fine sieve. If desired, thicken with corn flour (stir 1-2 t of corn flour in a little cold water until dissolved, add to the mixture and continue simmering for 1-2 minutes).
Cut the chicken breasts into 2-3 cm cubes. Take a large pan and warm to a medium heat, put in a bit of browned butter and lightly fry the chicken breasts without browning for approx. 1 minute. Deglaze with the puréed sauce, remove from the heat and allow the meat to steep while remaining succulent. Season with flakes of crushed chilli.
Blanch the Thai asparagus in salted water for a few minutes and rinse in cold water. Sweat the Thai asparagus and shitake mushrooms in browned butter in a pan over a medium heat. Toast the coconut flakes in a dry pan (without fat) and use to garnish together with coriander leaves.