Thai Coconut Curry with Asparagus & Coconut-Ginger Infused Rice

Coconuts are loaded with vitamins C, E, and several B vitamins as well as iron, selenium, and magnesium. Though coconuts contain significant amounts of fat, they’re mostly in the form of medium-chain fatty acids. Simply stated, these are metabolized into energy much quicker than their other saturated fat counterparts. Plus, they’re delicious and taste wonderful when combined with the other flavors in this dish. What’s not to love?

Thai Chicken 02

Thai Coconut Curry with Asparagus
2 boneless skinless chicken breasts, cut into 1-inch kabobs
1 tablespoon grated ginger
¼ cup soy sauce
¼ cup low-fat milk or unsweetened coconut milk
¼ cup soy sauce
2 tablespoons corn starch
1.5 tablespoons peanut oil
1 fourteen-ounce can light coconut milk
1.2-2 tablespoons curry paste, depending on strength
1 bunch asparagus, ends trimmed
1 medium-sized bowl filled with ice

Coconut-Ginger Infused Rice
1 cup jasmine rice
1 fourteen-ounce can coconut milk
1 tablespoon grated ginger
1 tablespoon unsweetened flaked coconut, plus more for garnish
½ lemon, juiced & zested
Basil leaves, for garnish.

 Directions for Coconut-Ginger Infused Rice:

  1. In a medium saucepan, bring coconut milk and grated ginger to a boil. Stir in rice, reduce heat to low-simmer, and cover. Continue to cook for 15-20 minutes or until liquid is absorbed and rice is fork-tender.
  2. Stir in 1 tablespoon flaked coconut, lemon juice, and lemon zest. Top with additional flaked coconut & basil leaves.

Directions for Thai Coconut Curry with Asparagus

  1. Mix grated ginger, soy sauce, milk, and corn starch in a medium sized bowl. Place chicken in mixture and combine well. Cover and allow to marinate in refrigerator for at least one hour.
  2. Heat oil in a large saucepan on medium heat. Remove chicken from marinade, increase heat to high, and add to pan.
  3. Sear chicken for 1-2 minutes on each side. Reduce heat to medium, and continue to cook for 2-3 minutes. Once chicken is cooked, remove chicken and reserve on a plate.
  4. Keep leftover chicken drippings in pan. Add can of coconut milk and bring to a gentle boil. Add desired amount of curry paste, depending on strength. Continue gently boiling on medium to medium-high heat for 5 minutes. Add chicken, and continue to incorporate flavors by cooking on for an additional 5 minutes.
  5. Meanwhile, heat 2 quarts of salted water in a pot. Once water boils, add asparagus and let it boil for 3-5 minutes or until tender, depending on thickness. Take note not to over boil asparagus.
  6. Immediately drain asparagus from hot water and chock them in a bowl of ice-cold water. This will preserve its color and prevent it from over cooking.
  7. Cut asparagus in 1-inch diagonal pieces. Add to chicken curry and allow to boil gently for a final three minutes.

And sahtein—or deux healths!


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