- 1 pound boneless skinless chicken thighs, cubed into 1” pieces
- 1–2 Tablespoons avocado or olive oil
- 1 yellow onion, 1 pound,
- 2 cups thinly sliced carrots, about 6 or 12 ounces
- 2 Tablespoons green curry paste, see notes
- 1 Tablespoon minced ginger
- 2 cloves garlic, minced
- 2 Teaspoons lime zest, (or 2 lime leaves if you can find them)
- 2 cans coconut milk
- 8 ounces asparagus, trimmed and sliced into 1” pieces, 2 cups
- 1 Tablespoon fish sauce
- 4 cups roughly chopped mixed greens, 6 ounces, see notes
- Sea salt tot taste
- Lime wedges
- Chopped cilantro
- Chopped toasted cashews
- Prepare the onion by cutting off both ends and peeling away the tough outer layer. Then slice it in half from the top to the bottom. Lay each half flat side down on the cutting board and cut across the rounded top to create 1/4″ half moon slices.
- Place a large 12″-15″ skillet over medium high heat. When the pan is hot but not smoking, add 1 tablespoon of the oil along with the cubed chicken. Sauté until browned and just done, then remove the chicken from the pan, and set it aside.
- Return the pan to the heat, and add the onions and carrots. Sauté for 3-4 minutes, adding the extra tablespoon of oil if necessary. When the veggies are just beginning to soften, add the curry paste, ginger, garlic, and lime zest. Sauté for about 1 minute, until fragrant, stirring to combine.
- Add the coconut milk and bring the curry up to a boil. Then lower the heat to maintain a simmer, and cook until the veggies have softened and the curry has started to thicken, about 10 minutes.
- Then add the asparagus and chicken. Simmer for 3-4 minutes until the asparagus has turned bright green, and is crisp tender.
- Remove the pan from the heat and stir in the fish sauce and chopped greens. Let the mixture set for 2-3 minutes stirring occasionally, or until the greens have just wilted.
- Season to taste with sea salt, then serve the curry with your choice of toppings.
For the curry paste, I love the Mae Ploy brand for it’s incredible flavor. It also doesn’t have any additives or food dyes in it. You can see a photo of the brand label in My Favorite Yellow Curry recipe.
I used a mix of baby spinach, beet, and kale greens for the mixed greens called for in this recipe.