Ingredients

The following ingredients have 4 Servings
  • 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)

Instruction

  • 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.
  • In the same hot skillet, add the asparagus and saute until bright green and crisp-tender, about 3-4 minutes.
  • While the asparagus is cooking, whisk together all remaining ingredients (coconut milk through curry paste) in a small bowl. 
  • 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.