Thai Coconut Chicken Curry with Asparagus


2 cups dry jasmine rice
1 1/2 pounds skinless, boneless chicken breast halves - cubed
1 Tbsp curry powder
1/2 tsp cumin
1 tsp chili powder
1 Tbsp sesame oil
2 tsp of fish sauce
1 Tbsp minced gingeroot
1 Tbsp minced garlic
2 cups 1-inch pieces asparagus
1 cup snow peas
1/2 cup shredded carrots
1 cup chopped green onions
1 Tbsp lime juice
1 Tbsp Thai green curry paste
1 (14 ounce) can coconut milk
salt & pepper to taste
sesame seeds or cashews (for garnish)


Cook rice as per the directions on the package.

In a medium size bowl, combine the chicken, curry powder, cumin, chili powder and a little bit of salt; toss to coat.

In a large nonstick skillet, heat oil, fish sauce, ginger and garlic over medium-high heat. Add the chicken, stirring frequently, over medium-high heat until it is no longer pink.

Mix in the asparagus, snow peas, carrots and green onions; cook for 3 minutes.

Pour in the coconut milk, lime juice and Thai green curry paste and continue cooking until sauce is hot, and chicken is cooked through.

Serve over the hot, cooked rice with a garnish of sesame seeds or chopped cashews.

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