INGREDIENTS

  • 2 teaspoons canola oil
  • 1 lb boneless skinless chicken breasts , cut into 1/2-inch strips
  • 1/4 teaspoon salt
  • 1 onion , thinly sliced
  • 2 garlic cloves , minced
  • 1 teaspoon grated peeled fresh ginger
  • 1 tablespoon packed light brown sugar
  • 2 teaspoons Thai red curry paste
  • 1/2 teaspoon ground cumin
  • 1/2 lb asparagus , cut diagnolly into 2-inch pieces
  • 1/2 cup condensed unsweetened coconut milk
  • 1 tablespoon fish sauce (nam pla)
  • 1/4 cup fresh purple basilorgreen green basil , chopped
  • 2 cups cooked brown rice

DIRECTIONS

  1. Heat 1 tsp of oil in large nonstick skillet, then add chicken and sprinkle with salt.
  2. Saute until browned and cooked, about 5 minute.
  3. Transfer chicken to a plate.
  4. Heat remaining 1 tsp oil in same skillet over low heat, then add onion, garlic, and ginger.
  5. Saute until onions are softened.
  6. Stir in sugar, curry paste, and cumin; cook 1 min, stirring constantly.
  7. Add asparagus, coconut milk, and fish sauce.
  8. Bring to a boil.
  9. Reduce heat and simmer, covered, until asparagus is crisp tender, about 3 minute.
  10. Add chicken and basil, heat through.
  11. Serve with rice.