Coconut Curry Chicken with Asparagus and Mushrooms

Coconut Curry Chicken with Asparagus and Mushrooms

Servings: 4

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes

Ingredients:

For the Coconut Curry Chicken:

1 lb (450g) chicken breasts or thighs, cut into bite-sized pieces

2 tablespoons vegetable oil

1 onion, finely chopped

3 cloves garlic, minced

1 tablespoon fresh ginger, minced

3 tablespoons red or yellow curry paste

1 can (14 oz) coconut milk

2 tablespoons fish sauce

1 tablespoon brown sugar

1 tablespoon lime juice

1/2 cup chicken broth or water

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

For the Vegetables:

1 bunch asparagus, trimmed and cut into bite-sized pieces

1 cup mushrooms, sliced

1 tablespoon vegetable oil

Salt and pepper to taste

Instructions:

Prepare the Coconut Curry Chicken:

Heat 2 tablespoons of vegetable oil in a large skillet or saucepan over medium heat.

Add the chopped onion and cook for 3-4 minutes, until translucent.

Stir in the minced garlic and ginger, cooking for about 1 minute until fragrant.

Add the curry paste and cook for another 1-2 minutes, stirring constantly to combine with the onion, garlic, and ginger.

Make the Curry Sauce:

Pour in the coconut milk, fish sauce, brown sugar, and chicken broth (or water). Stir well to combine.

Bring the mixture to a simmer and cook for 5 minutes to allow the flavors to meld.

Cook the Chicken:

Add the chicken pieces to the skillet. Simmer for 10-15 minutes, or until the chicken is cooked through and the sauce has slightly thickened. Season with salt and pepper to taste.

Stir in the lime juice at the end for a touch of brightness.

Prepare the Vegetables:

While the chicken is cooking, heat 1 tablespoon of vegetable oil in a separate large skillet over medium-high heat.

Add the asparagus and mushrooms. Stir-fry for 5-7 minutes, or until the vegetables are tender and slightly browned. Season with salt and pepper.

Combine and Serve:

Once the chicken is cooked and the sauce is well combined, add the stir-fried vegetables to the coconut curry. Stir to combine and heat through for another 2-3 minutes.

Garnish with chopped fresh cilantro before serving.

Serving Suggestions:

Serve the Coconut Curry Chicken with Asparagus and Mushrooms over steamed jasmine rice or with rice noodles for a complete meal.

Tips:

Chicken: Ensure the chicken is fully cooked by checking that it reaches an internal temperature of 165°F (74°C).

Coconut Milk: If you prefer a richer sauce, you can use full-fat coconut milk. For a lighter option, use light coconut milk.

Vegetables: Feel free to substitute or add other vegetables like bell peppers or baby corn based on your preference or what you have on hand.

This Coconut Curry Chicken with Asparagus and Mushrooms offers a creamy, aromatic curry with tender chicken and a colorful mix of vegetables, making it a flavorful and satisfying dish for any day of the week.

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