Chicken & Asparagus Thai Curry

You can use shrimp instead of chicken in this dish by cooking the vegetables first and layering one pound of raw shrimp over the vegetables once they are crisp-tender and steaming them for about 5 minutes before adding the sauce.
  • 1 T. olive oil
  • 1 lb. chicken breast -- cut into bite-sized pieces
  • 1 bunch asparagus -- cleaned and cut into 1" pieces
  • 1 c. chopped red pepper
  • 14 oz. unsweetened light coconut milk
  • 2 tsp. red curry paste
  • 1 tsp. salt
  • 1/2 c. sliced green onions

In a large sauté pan, heat the olive oil over medium-high heat. Add the chicken and sauté until lightly browned. Add the asparagus and red pepper and stir-fry until crisp-tender. Reduce the heat to medium-low.

Meanwhile, mix together the coconut milk, red curry paste and salt. Add the mixture to the pan and heat until warm. Before serving, sprinkle with the green onions. Serve over hot cooked rice.

  • Yields: 4 servings
  • Preparation Time: 25 minutes
Related Articles: 

Add new comment

Filtered HTML

  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <a> <em> <strong> <cite> <blockquote> <code> <ul> <ol> <li> <dl> <dt> <dd>
  • Lines and paragraphs break automatically.

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
By submitting this form, you accept the Mollom privacy policy.