Asparagus in Coconut Cream Sauce


2 tbsp vegetable oil
1/2 lb chicken breast, sliced into bit-sized pieces
2 cloves garlic
1 inch fresh ginger
1 tbsp of RawSpiceBar's Lemongrass Thai Curry Powder
2 red chiles, diced
1 c. unsweetened coconut milk
1/2 c. water
1/2 lb asparagus (preferably skinny stalks), root ends snapped off, cut into 2-inch pieces, tips and stems separated
Salt, to taste
1/2 tsp soy sauce or fish sauce
1/2 lime, juiced
Bunch basil leaves, torn


1. Swirl the vegetable oil in a large wok or skillet and set over medium-high heat. When shimmering hot, add chicken and let brown, about 5-6 minutes on all sides. Add garlic, ginger, and RawSpiceBar's Lemongrass Thai Curry Powder. Fry until aromatic, about 30 seconds.
2. Stir in the chiles and cook until they turn dark red. Pour in the coconut milk and water, and simmer for 1 minute. Add the asparagus stems and simmer for 2 minutes. Add the asparagus tips and simmer for another 2 to 4 minutes. Stir in the salt, soy or fish sauce, lime juice, and basil leaves. Simmer for 1 to 2 minutes more, until the asparagus is tender. Taste and adjust seasonings as needed. Serve with steamed rice.
Makes 2-4 servings.
Adapted from Asparagus in Coconut Cream Sauce recipe from Food Gal.

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