Thai Green Chicken Curry with Asparagus
from WIlliam Sonoma's One Pot of the Day (2012)
- 1 1/2 lb asparagus, trimmed and cut into 2-inch pieces
- 4 skinless, boneless chicken breast halves
- 2 tablespoons peanut or grapeseed oil
- 1 yellow onion, cut into 8 wedges
- 1 small red bell pepper, seeded and cut into matchsticks
- 1/2-inch piece fresh ginger, peeled and minced
- 2 cloves garlic, minced
- 1 can (13.5 fl oz) unsweetened coconut milk (unshaken)
- 3 tablespoons Thai green curry paste
- 1 cup (8 fl oz) chicken broth
- 2 tablespoons Asian fish sauce
- 1/2 cup small Thai basil leaves
- 1 lime, cut into wedges
- Bring a saucepan of salted water to a boil. Add the asparagus and cook just until tender-crisp, about 2 minutes. Drain and refresh with cold water, and drain again. Cut the chicken across the grain on a slight diagonal into sliced about 1/2 inch thick. Season with salt.
- In a large frying pan, heat the oil over medium-high heat. Add the onion and bell pepper and saute until beginning to soften, about 3 minutes. Stir in the ginger and garlic and saute until fragrant, about 30 seconds. Transfer to a plate.
- Open the can of coconut milk (do not shake it) and scoop out 3 tablespoons 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, the broth, and the fish sauce. Return the vegetable mixture to the pan, stir in the chicken, 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 tender-crisp, about 5 minutes. Stir in the asparagus and cook until the chicken is opaque throughout, about 3 minutes. Adjust the seasoning and serve, garnished with basil and lime wedges.