Prepare to embark on a culinary journey that will tantalize your taste buds and transport you straight to the vibrant streets of Thailand! This Thai Chicken and Asparagus Curry is not just another recipe - it's a quick, mouthwatering adventure that combines succulent chicken, crisp asparagus, and a creamy, aromatic sauce that will make your dinner guests think you've trained in a professional kitchen. In just 45 minutes, you'll create a restaurant-quality meal that's both impressive and incredibly delicious.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 lb chicken breast, cut into bite-sized pieces
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1 can coconut milk
- 2 tbsp red curry paste
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tbsp lime juice
- Fresh basil leaves for garnish
Instructions
- Prepare all ingredients by cutting chicken into bite-sized pieces, trimming and cutting asparagus into 2-inch segments, and measuring out all sauce components.
- Heat a large skillet or wok over medium-high heat and add 2 tablespoons of coconut milk to start creating the base for the curry sauce.
- Add red curry paste to the skillet and stir-fry for 1-2 minutes until fragrant, allowing the spices to bloom and release their aromatic oils.
- Add chicken pieces to the skillet, stirring continuously to coat with curry paste and cook until the exterior turns white and begins to brown, approximately 4-5 minutes.
- Pour in remaining coconut milk, fish sauce, brown sugar, and lime juice. Stir to combine and create a smooth, creamy sauce.
- Reduce heat to medium-low and simmer the sauce for 10-12 minutes, allowing the chicken to cook thoroughly and the sauce to slightly thicken.
- Add asparagus pieces to the skillet and cook for an additional 3-4 minutes until they are tender-crisp and bright green.
- Taste the curry and adjust seasoning if needed with additional fish sauce, lime juice, or brown sugar.
- Remove from heat and garnish with fresh basil leaves before serving hot over steamed jasmine rice.
Tips
- For the most authentic flavor, use high-quality, fresh red curry paste. The quality of your paste can make a significant difference in the final taste.
- Cut your chicken and asparagus into uniform sizes to ensure even cooking. Bite-sized pieces work best for this recipe.
- Don't rush the curry paste blooming process - those 1-2 minutes of stir-frying allow the spices to release their full flavor potential.
- Use full-fat coconut milk for a richer, creamier sauce. Light coconut milk can make the curry less luxurious.
- Keep the heat at a gentle simmer when cooking the chicken to prevent toughening and ensure tender, juicy meat.
- Fresh basil is key - add it at the very end to preserve its bright, aromatic flavor and beautiful green color.
- Serve immediately over steamed jasmine rice to soak up all the delicious curry sauce.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 12g
Protein: 30g
Fat: 22g
Saturated Fat: 16g
Cholesterol: 85mg
