Asparagus Basics

I love asparagus! I try to think of different ways to eat it.   As an app with dip, scalloped, as soup, roasted, in quiche, and in curry. My favorite way to eat it is in Thai Green Chicken Curry with Asparagus. I love it over a bowl of basmati rice especially on a cold Fall evening.  Here's the recipe.

Chicken Curry with Asparagus

Ingredients:

• Salt, to taste
• 1 1/2 lb. (750 g) asparagus, trimmed and cut into 2-inch (5-cm)
  pieces
• 4 boneless, skinless chicken breast halves
• 2 Tbs. olive oil
• 1 yellow onion, chopped
• 1 small red bell pepper, seeded and cut into matchsticks
• 1/2-inch (12-mm) piece fresh ginger, peeled and minced
• 2 garlic cloves, minced
• 1 can (13 1/2 fl. oz./420 ml) unsweetened coconut milk
  (unshaken)
• 3 Tbs. Thai green curry paste
• 1 cup (8 fl. oz./250 ml) chicken broth
• 1/2 cup (3/4 oz./20 g) small Thai basil leaves
• 1 lime, cut into wedges
• cilantro

Directions:

Cut the chicken across the grain on a slight diagonal into slices about 1/2 inch (12 mm) thick. Season with salt.

In a large fry pan over medium-high heat, warm the oil. Add the onion and bell pepper and cook, stirring frequently, until beginning to soften, about 3 minutes. Stir in the ginger and garlic and cook, stirring frequently, until fragrant, about 30 seconds. Transfer to a plate.

Open the can of coconut milk (do not shake it) and scoop out 3 Tbs. of the thick cream on the top. Return the pan to medium-high heat. Add the coconut cream and curry paste and stir well. Whisk in the remaining coconut milk and the broth.

Return the onion mixture to the pan, stir in the chicken and asparagus and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, until the sauce has reduced slightly and the vegetables are crisp-tender, about 5 minutes. Cook until the chicken is opaque throughout, about 3 minutes. Adjust the seasoning and serve immediately, garnished with the cilantro, basil and lime wedges. Serves 4 to 6.

Paula Henry - MBL Founder