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Thai Green Curry Chicken with Asparagus

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! 

Green Chicken Curry with Asparagus a gluten free 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.

Green Curry Chicken with Asparagus a healthy Asian dinner recipe 1

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.

Your chop sticks are waiting.

Green Curry Chicken with Asparagus - a healthy Asian dinner recipe

Thai Green Curry Chicken with Asparagus

4 stars average
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! 
PREP: 10 mins
COOK: 15 mins
TOTAL: 25 mins
Pin Recipe
Servings: 4

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.

Notes

Nutrition facts don’t include rice.

Nutrition

Calories: 166kcalCarbohydrates: 6.3gProtein: 25.8gFat: 5.3gSaturated Fat: 3gMonounsaturated Fat: 2.3gCholesterol: 60mgSodium: 1331mgFiber: 0.8gSugar: 1g
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Liz DellaCroce

Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families.

12 Comments

  1. You are so cute! Love this, thanks. Especially the statement that “calories don’t include rice” I am making this as a soup tonight, with a “little” bit of rice noodles… :)

    1. Oh and using white asparagus instead of green ones, and a bit of pak soi…(bok choy) I am in Holland so some things are different…I am using soy coconut yogurt instead of coconut milk..:) But love the help, Dutch food is soooo Boring.

      And hubby won’t diet.

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