You can control the spiciness of this dish by the amount of green curry paste used. 

Preparation Time:

Cooking Time:

Serves: 4

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Ingredients

  • 1 Ontario Onion, chopped
  • 2 cloves garlic, minced
  • 1 to 2 tbsp (15 to 25 mL) green curry paste
  • 2 tbsp (25 mL) vegetable oil
  • 1 lb (500 g) Ontario Boneless Skinless Chicken Thighs, cut into chunks
  • 1 can (400 mL) light coconut milk
  • 12 oz (375 g) Ontario Asparagus, trimmed and cut into 1-inch (2.5 cm) pieces
  • 1 tbsp (15 mL) fish sauce or soy sauce
  • 1 tbsp (15 mL) lime juice
  • 2 tsp (10 mL) Ontario Honey
  • 1/2 tsp (2 mL) grated lime rind
  • Chopped fresh coriander (optional)

Instructions

In large deep skillet, cook onion, garlic, curry paste and oil over medium-high heat stirring until softened. Add chicken; stir-fry for about 5 minutes or until browned. Add coconut milk, 1/2 cup (125 mL) water and asparagus; bring to boil. Simmer, uncovered, for 15 minutes or until juices run clear when chicken is pierced. Add fish sauce, lime juice, honey and lime rind. Garnish with coriander, if desired.

Tip:  Serve over cooked jasmine rice with a greenhouse cucumber and tomato salad.

Nutritional information

  • Protein: 25 grams
  • Fat: 18 grams
  • Carbohydrates: 14 grams
  • Calories: 318
  • Fibre: 2.5 grams
  • Sodium: 580 mg