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Creamy Thai Chicken and Asparagus Green Curry Recipe

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4.3 from 6 reviews

A flavorful and creamy Thai green curry featuring tender chicken breasts and crisp asparagus in a rich coconut milk sauce, perfectly seasoned with fragrant herbs and spices. This quick stovetop dish is ideal for a satisfying weeknight meal and can be served over brown rice for a wholesome dinner.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Protein and Vegetables

  • 16 ounces chicken breasts, boneless skinless, cut into cubes
  • 12 spears asparagus, cut into 1-inch pieces

Seasonings and Sauces

  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 cup full-fat coconut milk (light)
  • 1 cup low sodium chicken broth
  • 2 tablespoons low sodium soy sauce
  • 2 tablespoons lime juice
  • 2 tablespoons fish sauce
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 teaspoon chili paste (optional)
  • 2 tablespoons Thai green curry paste

Optional Garnishes and Sides

  • Brown rice, to serve
  • Cilantro, for garnish
  • Scallions, for garnish

Instructions

  1. Prepare and Brown Chicken: Preheat a large wok or skillet over medium-high heat and spray with cooking spray. Season the cubed chicken breasts with salt and pepper, then add them to the pan. Sauté until browned on all sides and cooked through, about 7-9 minutes. Remove the chicken from the pan and set aside.
  2. Cook Asparagus: In the same hot skillet, add the asparagus pieces. Sauté until the asparagus turns bright green and becomes crisp-tender, about 3-4 minutes.
  3. Mix the Sauce: While the asparagus is cooking, whisk together the coconut milk, chicken broth, soy sauce, lime juice, fish sauce, minced garlic, minced ginger, chili paste (if using), and Thai green curry paste in a small bowl until well combined.
  4. Simmer Curry: Return the cooked chicken to the hot pan with the asparagus. Pour the prepared sauce over the chicken and vegetables. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Bring the mixture to a boil, then reduce heat to low. Let the curry simmer gently for 7-9 minutes to allow flavors to meld.
  5. Serve and Garnish: Serve the curry hot over cooked brown rice, if desired. Garnish with fresh cilantro and sliced scallions for extra flavor and color.

Notes

  • For a spicier curry, increase the amount of chili paste or use fresh chili peppers.
  • Substitute chicken breasts with tofu for a vegetarian option, adjusting cooking time accordingly.
  • The recipe can be made gluten-free by using tamari instead of soy sauce.
  • Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days.
  • When reheating, add a splash of coconut milk or broth to loosen the sauce if it thickens.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Thai
  • Diet: Halal

Find it online: https://recipesvibe.com/creamy-thai-chicken-and-asparagus-green-curry-recipe/