Creamy Thai Green Curry with Chicken and Asparagus
What You Need
- 1 lb boneless skinless chicken breasts, cut into bite sized pieces
- 1 ½ tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tbsp vegetable oil
- 1 red bell pepper, sliced thin
- 1 yellow bell pepper, sliced thin
- 1 medium white onion, sliced thin
- ⅔ cup sliced carrots
- 1 ½ tbsp fish sauce
- 2 tsp sugar
- 13.5 oz canned unsweetened coconut milk
- ¼ cup green curry paste
- ½ lb fresh asparagus, trimmed and cut into bite sized pieces
- 3 tbsp fresh chopped basil
- Cooked hot rice
Prep Time: 10 min
Cook Time: 15-18 min
6
Fresh Asparagus
What You Do
In a medium bowl, mix together chicken, salt, pepper, garlic powder, and oil.
Heat a large rimmed skillet over medium heat. Add the chicken and lightly brown on all sides. Add the peppers, onions, and carrots. Stir to combine. All mixture to cook for about 6 minutes.
Add the fish sauce and sugar. Stir to evenly coat the chicken and veggies. Cook for an additional 2 minutes.
Stir in the coconut milk and green curry paste. The sauce should become a light green color and evenly mixed. Simmer for 3 minutes.
Add the asparagus and fresh basil. Simmer for an additional 3 minutes.
Serve with hot cooked rice.
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