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Green curry chicken with asparagus

Green curry chicken with asparagus

By Zoe Liang
15’ Prep time
35’ Cook time
50’ Total time
318 Calories
4 Serving

Summary

You can control the spiciness of this dish by the amount of green curry paste used.
Zoe Liang 0 Followers

Step by Step

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Step 1

In large deep skillet, cook onion, garlic, curry paste and oil over medium-high heat stirring until softened. Add chicken; stir-fry for about 5 minutes or until browned. Add coconut milk, 1/2 cup (125 mL) water and asparagus; bring to boil. Simmer, uncovered, for 15 minutes or until juices run clear when chicken is pierced. Add fish sauce, lime juice, honey and lime rind. Garnish with coriander, if desired.

Ingredient

  • Vegetable oil
    Vegetable oil
    25 ml
  • Ontario honey
    Ontario honey
    10 ml
  • Ontario boneless skinless chicken thighs, cut into chunks
    Ontario boneless skinless chicken thighs, cut into chunks
    500 g
  • 2 tbsp (15 to 25 ml) green curry paste
    2 tbsp (15 to 25 ml) green curry paste
    1 to
  • Light coconut milk
    Light coconut milk
    400 ml
  • Ontario asparagus, trimmed and cut into 1-inch (2.5 cm) pieces
    Ontario asparagus, trimmed and cut into 1-inch (2.5 cm) pieces
    375 g
  • Lime juice
    Lime juice
    15 ml
  • Fish sauce or soy sauce
    Fish sauce or soy sauce
    15 ml
  • Grated lime rind
    Grated lime rind
    2 ml
  • Onion, chopped
    Onion, chopped
    1 ontario
  • Garlic, minced
    Garlic, minced
    2 cloves
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