Description
Celebrate the vibrant flavors of spring with this Spring Coconut Red Curry with Asparagus and Chicken. Tender chicken pieces are simmered in a rich, aromatic red curry coconut sauce, complemented by crisp asparagus and colorful bell peppers. This dish offers a delightful balance of creamy, spicy, and fresh flavors, perfect for a comforting yet light meal.
Ingredients
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- 1 lb (450g) boneless, skinless chicken breasts or thighs, thinly sliced
- 1 tablespoon coconut oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons Thai red curry paste
- 1 can (14 oz / 400ml) full-fat coconut milk
- 1 tablespoon fish sauce (optional)
- 1 tablespoon brown sugar
- 1 red bell pepper, thinly sliced
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- Juice of 1 lime
- Fresh Thai basil or cilantro leaves, for garnish
- Cooked jasmine rice, for serving
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Instructions
- Heat the coconut oil in a large skillet or wok over medium heat. Add the chopped onion and sauté until translucent, about 3 minutes.
- Stir in the minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.
- Add the red curry paste and cook, stirring constantly, for 1-2 minutes to release its aromas.
- Pour in the coconut milk, stirring to combine with the curry paste. Bring the mixture to a gentle simmer.
- Add the sliced chicken to the skillet, ensuring the pieces are submerged in the sauce. Simmer for 5-7 minutes, or until the chicken is cooked through.
- Stir in the fish sauce and brown sugar, adjusting the seasoning to taste.
- Add the sliced red bell pepper and asparagus pieces to the skillet. Cook for an additional 3-4 minutes, or until the vegetables are tender-crisp.
- Remove from heat and stir in the lime juice.
- Serve the curry over cooked jasmine rice, garnished with fresh Thai basil or cilantro leaves.
Notes
- For a vegetarian version, substitute chicken with tofu or chickpeas and use soy sauce instead of fish sauce.
- Adjust the spiciness by varying the amount of red curry paste to suit your preference.
- Other spring vegetables like snap peas or baby corn can be added for variety.
Nutrition
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 20g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg
