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🍽️ Creamy Asparagus Coconut Curry with Chicken
267 kcal · 30 min · 4 servings
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Ingredients
- 350 g white asparagus
- 75 g snow peas
- 1 red onion
- 100 g carrots (1 carrot)
- 1.5 tbsp rapeseed oil
- 1 tbsp red curry paste
- 100 ml coconut milk (9 % fat)
- 200 ml poultry broth
- 200 g chicken breast fillet (1 chicken breast fillet)
- salt
- pepper
- 0.5 lime
- 1 tbsp Thai fish sauce
Instructions
- 1. Peel the asparagus completely.
- 2. Cut off the woody lower ends of the asparagus.
- 3. Cut the asparagus stalks in half crosswise.
- 4. Remove the hard ends and strings from the snow peas.
- 5. Halve the snow peas crosswise as well.
- 6. Peel the onion.
- 7. Cut the onion into wedges.
- 8. Peel the carrot.
- 9. Slice the carrot into diagonal rounds.
- 10. Heat half of the oil in a large pot.
- 11. Add the asparagus and carrot slices to the pot.
- 12. Sauté the vegetables over medium heat for one minute.
- 13. Add the onion wedges.
- 14. Sauté everything for another minute.
- 15. Add the curry paste to the pot.
- 16. Heat the paste briefly while stirring constantly.
- 17. Deglaze the mixture with coconut milk.
- 18. Add the poultry broth.
- 19. Bring the liquid to a boil.
- 20. Simmer the curry over medium heat for seven minutes.
- 21. Rinse the chicken breast under running water.
- 22. Pat the meat dry with a kitchen towel.
- 23. Cut the chicken meat into thin strips.
- 24. Heat the remaining oil in a non-stick pan.
- 25. Sear the chicken strips well on all sides.
- 26. Season the meat with salt and pepper.
- 27. Remove the seared chicken from the pan.
- 28. Add the snow peas to the curry in the pot.
- 29. Add the chicken meat to the pot as well.
- 30. Let everything cook for one more minute.
- 31. Squeeze the lime.
- 32. Season the curry with salt and pepper to taste.
- 33. Add a splash of fish sauce.
- 34. Add the lime juice to the curry.
- 35. Serve the curry with brown rice.
Nutrition per serving
- kcal: 267
- Protein: 30 g · Fett/Fat: 11 g · Carbs: 11 g