Thai Green Curry with Chicken and Asparagus
Curries are packed with flavor and good-for-you ingredients. You’ll love the fresh spring flavor of this dish, especially when local asparagus is in season, which is typically late February – April.
Thai Green Curry with Chicken and Asparagus
Curries are packed with flavor and good-for-you ingredients. You’ll love the fresh spring flavor of this dish, thanks to the local, in-season asparagus. Recipe and photo courtesy of Luisa Ormonde of Luisa’s Catering. Serves 2 to 4.
Ingredients
Ingredients:
- 2 Tbsp coconut oil
- 1 1/2 lbs. boneless skinless chicken breasts or thighs, cut into 1 inch pieces, seasoned with pink Himalayan salt
- 1 large sweet yellow onion chopped
- 2 garlic cloves crushed
- Fresh grated ginger 1 inch piece
- 2 Tbsp Thai Kitchen green curry paste
- 1 can full fat coconut milk unshaken as the ingredients are used separated
- Handful of fresh basil leaves
- 1 bunch asparagus ends trimmed, halved if thick, steamed/blanched* until bright green
- fresh basil leaves
For serving:
- Steamed jasmine rice or cauliflower “rice” as needed per serving
- Lime wedges one per serving
Instructions
- Heat oil in a wok or large Dutch oven/skillet over high heat. Working in batches, stir-fry the chicken until golden all over. Transfer to a bowl and set aside.
- Return the pan to the heat. Add onion, garlic and ginger, and stir-fry for 1 minute. Add the curry paste and cook, stirring, for a further minute. Return the sautéed chicken to the pan and add the top layer of thick cream from coconut milk (reserving the watery portion) then bring to a boil. Reduce the heat to medium and simmer for 2 minutes.
- Blend the remaining portion of coconut milk with the fresh basil leaves. Pour into the chicken and mix in at the very end. This gives the sauce a boost of fresh flavor and great color!
- Place rice in a large serving bowl and pour chicken and sauce over the top. Scatter the blanched asparagus on top. Garnish with basil leaves and lime wedges.
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