Recipe: Thai Green Chicken Curry with Asparagus

THAI GREEN CHICKEN CURRY WITH ASPARAGUS


1 1⁄2 lb asparagus, trimmed and cut into 2-inch pieces
4 skinless, boneless chicken breast halves
2 Tbsp peanut or grapeseed oil
1 yellow onion, cut into 8 wedges
1 small red bell pepper, seeded and cut into matchsticks
1 (1⁄2-inch) piece fresh ginger, peeled and minced
2 cloves garlic, minced
1 (13 1⁄2 oz) can unsweetened coconut milk (unshaken)
3 tbsp Thai green curry paste
1 cup (8 oz) chicken broth
2 Tbsp Asian fish sauce
1⁄2 cup (3⁄4 oz) small Thai basil leaves (for garnish)
1 lime, cut into wedges (for garnish)

Bring a saucepan of salted water to a boil. Add the asparagus and cook just until tender-crisp, about 2 minutes. Drain and refresh with cold water, and drain again; set aside.

Cut the chicken across the grain on a slight diagonal into slices about 1⁄2-inch thick. Season with salt; set aside.

In a large frying pan, heat the oil over medium-high heat. Add the onion and bell pepper and saute until beginning to soften, about 3 minutes. Stir in the ginger and garlic and saut until fragrant, about 30 seconds. Transfer to a plate; set aside.

Open the can of coconut milk (do not shake it) and scoop out 3 tablespoons of the thick cream on the top.

Return the pan to medium-high heat. Add the coconut cream and curry paste and stir well. Whisk in the remaining coconut milk, the broth, and the fish sauce. Return the vegetable mixture to the pan, stir in the chicken, and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, until the sauce has reduced slightly and the vegetables are tender-crisp, about 5 minutes.

Stir in the asparagus and cook until the chicken is opaque throughout, about 3 minutes.

Adjust the seasoning and serve, garnished with the basil and lime wedges.

Makes 4-6 servings
Adapted from source: One Pot of the Day by Kate McMillan