Spring Coconut Red Curry with Asparagus and Chicken

This Spring Coconut Red Curry with Asparagus and Chicken is a vibrant and comforting dish that combines the rich flavors of Thai red curry with the crisp freshness of spring vegetables. Tender chicken is simmered in a creamy coconut sauce alongside asparagus and bell peppers, creating a well-balanced and satisfying meal that’s both elegant and easy to prepare.

Why You’ll Love This Recipe

• Brings seasonal spring flavors to the table with fresh asparagus
• Quick and easy to prepare in just 30 minutes
• Packed with bold, aromatic Thai-inspired flavors
• Customizable with different vegetables or proteins
• A perfect weeknight dinner that feels restaurant-quality

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• coconut oil
• boneless, skinless chicken breasts, thinly sliced
• asparagus, trimmed and cut into 2-inch pieces
• red bell pepper, thinly sliced
• small onion, finely chopped
• garlic, minced
• fresh ginger, grated
• Thai red curry paste
• full-fat coconut milk
• fish sauce
• brown sugar
• lime juice
• fresh basil leaves, for garnish
• cooked jasmine rice, for serving

Directions

1. Heat coconut oil in a large skillet over medium heat. Add chopped onion and sauté until soft and translucent.
2. Stir in minced garlic and grated ginger, cooking until fragrant.
3. Add red curry paste and stir well to coat the aromatics. Let it cook for a minute or two to deepen the flavor.
4. Pour in the coconut milk and mix until smooth. Bring to a simmer.
5. Add sliced chicken and cook until the meat is cooked through, about 5–7 minutes.
6. Add asparagus and bell pepper. Simmer for another 3–5 minutes until the vegetables are tender but still crisp.
7. Stir in fish sauce, brown sugar, and lime juice. Adjust seasoning to taste.
8. Serve over jasmine rice and top with fresh basil leaves.

Servings and Timing

• Servings: 4
• Preparation time: 10 minutes
• Cooking time: 20 minutes
• Total time: 30 minutes

Variations

• Substitute chicken with tofu, shrimp, or chickpeas for a different protein option
• Use green beans, snap peas, or zucchini in place of asparagus for variety
• For a vegetarian version, replace fish sauce with soy sauce and omit the chicken
• Add a dash of chili flakes or sliced red chili for extra heat
• Use light coconut milk for a lower-fat version

Storage/Reheating

Storage: Let the curry cool completely before storing in an airtight container. Keep in the refrigerator for up to 3 days.

Reheating: Warm the curry in a saucepan over medium heat, stirring occasionally until heated through. You can also microwave it in a covered container for 2–3 minutes, stirring halfway through.

FAQs

What type of coconut milk works best?

Full-fat coconut milk gives the curry a rich, creamy texture. Light coconut milk can be used for a lighter version, but it won’t be as thick.

Can I use a different curry paste?

Yes, green curry paste or yellow curry paste can be used, but it will change the flavor profile. Adjust quantity based on spice level.

Is this dish gluten-free?

Yes, if using gluten-free fish sauce and curry paste. Always check labels to be sure.

Can I make this dish vegetarian?

Yes. Replace the chicken with tofu or chickpeas and use soy sauce instead of fish sauce.

What can I serve with this curry?

Jasmine rice is the most common choice, but it also pairs well with brown rice or rice noodles.

Can I prepare it in advance?

Yes. It can be made up to 3 days ahead and stored in the refrigerator.

Does this freeze well?

Yes, it freezes well. Store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

How do I make it spicier?

Add more red curry paste or include sliced fresh chili peppers to increase the heat.

What other vegetables can I use?

Try adding mushrooms, snow peas, spinach, or baby corn for added flavor and texture.

Is it okay to skip fish sauce?

Fish sauce adds umami depth, but you can substitute with soy sauce or tamari if preferred.

Conclusion

Spring Coconut Red Curry with Asparagus and Chicken is a nourishing, flavorful dish that celebrates the best of seasonal ingredients with bold Thai-inspired tastes. Its quick preparation and adaptability make it a go-to recipe for busy weeknights or casual entertaining. Whether served over jasmine rice or your favorite grain, it delivers a perfect balance of creamy, spicy, and fresh.

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