Bright and fragrant, this Thai Green Curry Chicken and Asparagus stir-fry recipe is easy to make and comes together in less than 20 minutes. The ultimate fast dinner recipe!
The secret to this fast and easy stir-fry recipe is the green curry sauce made with coconut milk, lime juice, ginger, fish sauce, and Thai green curry paste. By always keeping a well-stocked Asian pantry, this fast dinner recipe is always within reach.
Asparagus is in season right now and I always have chicken on hand but feel free to use shrimp, pork or tofu with any veggies you have on hand.
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Thai Green Curry Chicken with Asparagus?
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Thai Green Curry Chicken with Asparagus
Ingredients
- 16 ounces chicken breasts, boneless skinless (cut in cubes)
- 12 spears asparagus (cut in 1-inch pieces)
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 cup full-fat coconut milk (light)
- 1 cup chicken broth (low sodium)
- 2 tablespoons soy sauce (low sodium)
- 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
- brown rice to serve (optional)
- cilantro, scallions (optional garnish)
Instructions
- Pre-heat a large wok or skillet over medium high heat and spray with cooking spray. Sprinkle chicken with salt and pepper and add to pan. Saute until brown, about 7-9 minutes; remove chicken from pan and set aside.
- In the same hot skillet, add the asparagus and saute until bright green and crisp-tender, about 3-4 minutes.
- While the asparagus is cooking, whisk together all remaining ingredients (coconut milk through curry paste) in a small bowl.
- Add the chicken back to the hot pan and pour in the sauce. Use a wooden spoon to scrape up browned bits from the bottom of the pan. Bring mixture to a boil then reduce heat to low. Simmer curry for 7-9 minutes before serving over rice. Garnish with cilantro and scallions if you wish.
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