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Thai Green Curry Chicken with Asparagus Recipe

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4.2 from 3 reviews

This vibrant Thai Green Curry Chicken with Asparagus is a deliciously creamy and aromatic dish combining tender chicken breasts and crisp asparagus in a rich coconut milk and green curry paste sauce. Enhanced with garlic, ginger, and a hint of lime, this recipe delivers authentic Thai flavors that can be enjoyed over brown rice, garnished with fresh cilantro and scallions for an extra burst of freshness.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Chicken and Vegetables

  • 16 ounces chicken breasts, boneless skinless, cut into cubes
  • 12 spears asparagus, cut into 1-inch pieces
  • 1 teaspoon salt
  • ½ teaspoon pepper

Sauce

  • 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

To Serve and Garnish

  • Brown rice (optional, to serve)
  • Cilantro (optional, garnish)
  • Scallions (optional, garnish)

Instructions

  1. Prepare the Chicken: Preheat a large wok or skillet over medium-high heat and spray lightly with cooking spray. Season the cubed chicken breasts with salt and pepper. Add the chicken to the hot pan and sauté until browned and cooked through, about 7-9 minutes. Remove the chicken from the pan and set aside.
  2. Sauté the Asparagus: In the same skillet, add the asparagus pieces and sauté until they turn bright green and are crisp-tender, about 3-4 minutes.
  3. Mix the Sauce: While the asparagus cooks, 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. Combine and Simmer: Return the browned chicken to the skillet with the asparagus. Pour the prepared sauce over the chicken and asparagus. Use a wooden spoon to scrape any browned bits off the bottom of the pan to incorporate them into the sauce. Bring the mixture to a boil, then reduce the heat to low. Simmer the curry gently for 7-9 minutes to allow flavors to meld and the sauce to thicken slightly.
  5. Serve: Serve the Thai green curry chicken hot over cooked brown rice if desired. Garnish with fresh cilantro and scallions for added flavor and color.

Notes

  • For a spicier curry, increase the amount of chili paste or add sliced fresh chilies.
  • Full-fat coconut milk is recommended for a richer and creamier sauce, but light coconut milk can be used for a lighter dish.
  • Brown rice adds a nutty flavor and fiber, but jasmine rice or cauliflower rice are good alternatives.
  • Fresh herbs such as Thai basil can be used as an alternative garnish for authentic flavor.
  • If you prefer, you can substitute chicken thighs for breasts for more tender and juicy meat.
  • Adjust salt and fish sauce levels to taste, especially if using salted soy sauce or broth.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Thai
  • Diet: Low Salt

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