Thai Green Curry Chicken with Asparagus
- Total time
- 25 min
- Serves
- 4
- Cuisine
- Asian
Ingredients
- 16 ounces chicken breasts, boneless skinless (cut in cubes)
- 12 spears asparagus (cut in 1-inch pieces)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup full-fat coconut milk (light)
- 1 cup chicken broth (low sodium)
- 2 tablespoons soy sauce (low sodium)
- 2 tablespoons lime juice
- 2 tablespoons fish sauce
- 2 cloves garlic (minced)
- 1 tablespoon fresh ginger (minced)
- 1 teaspoon chili paste (optional)
- 2 tablespoons Thai green curry paste
- brown rice to serve (optional)
- cilantro, scallions (optional garnish)
Steps
- 1
Pre-heat a large wok or skillet over medium high heat and spray with cooking spray. Sprinkle chicken with salt and pepper and add to pan. Saute until brown, about 7-9 minutes; remove chicken from pan and set aside.
- 2
In the same hot skillet, add the asparagus and saute until bright green and crisp-tender, about 3-4 minutes.
- 3
While the asparagus is cooking, whisk together all remaining ingredients (coconut milk through curry paste) in a small bowl.
- 4
Add the chicken back to the hot pan and pour in the sauce. Use a wooden spoon to scrape up browned bits from the bottom of the pan. Bring mixture to a boil then reduce heat to low. Simmer curry for 7-9 minutes before serving over rice. Garnish with cilantro and scallions if you wish.
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