Green Curry Chicken with Asparagus


This one has been kitchen-tested by Pam and taste-tested by her family... and Foodstuffers. She pronounces it easy, we pronounce it delicious.


  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 to 2 Tbsp green curry paste
  • 2 Tbsp vegetable oil
  • 1 lb boneless skinless chicken thighs, cut into chunks
  • 1 can light coconut milk
  • 12 oz Ontario Asparagus, trimmed and cut into 1-inch pieces
  • 1 Tbsp fish sauce or soy sauce
  • 1 Tbsp lime juice
  • 2 tsp liquid honey
  • 1/2 tsp grated lime rind
  • Chopped fresh coriander (optional)


  1. In large deep skillet, cook onion, garlic, curry paste and oil over medium-high heat stirring until softened.
  2. Add chicken; stir-fry for about 5 minutes or until browned. Add coconut milk, 1/2 cup water and asparagus; bring to boil.
  3. Simmer, uncovered, for 15 minutes or until juice runs clear when chicken is pierced. Add fish sauce, lime juice, honey and lime rind. Garnish with coriander if desired.

Yields 4 servings

Posted on June 29, 2015 and filed under main course.