Asparagus Curry
Asparagus Curry - This dish is highly recommended for fans of Thai cuisine.
Healthy, because
Even smarter
Nutritional values
This aromatic asparagus curry contains protein-rich chicken, which will keep you full for longer.
If you'd like a more rich, spicy flavor, add some finely chopped ginger to the dish. In Asian naturopathy, ginger has been successfully used for centuries to treat influenza, flu-like infections, and fevers. It's no wonder that Ginger is similar in structure and effect to acetylsalicylic acid (Aspirin).
(Percentage of daily recommendation)
| Calorie | 267 cal. | (13 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7 g | (23 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.8 mg | (48 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 18.4 mg | (153 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 114 μg | (38 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 10.1 μg | (22 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 774 mg | (19 %) | ||
| Calcium | 109 mg | (11 %) | ||
| Magnesium | 72 mg | (24 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 4.4 g | |||
| Uric acid | 306 mg | |||
| Cholesterol | 66 mg |
Ingredients
- Ingredients
- 12 ozs white Asparagus
- 3 ozs Snow peas
- 1 red onion
- 1 carrot (about 3.5 ounces)
- 1 ½ Tbsps Canola oil
- 1 Tbsp red Curry paste
- ½ cup Coconut milk (9% fat)
- ¾ cup Chicken broth
- 1 Chicken breast (about 7 ounces)
- salt
- peppers
- ½ Lime
- 1 Tbsp Thai fish sauce
Kitchen utensils
Preparation steps
Rinse asparagus, trim the woody ends and peel the outer layer of the stalks. Halve spears crosswise.
Rinse sugar snap peas and halve crosswise. Peel onion and cut into wedges.
Peel carrot and cut diagonally into slices.
Heat half the oil in a pot. Sauté asparagus and carrot over medium heat for 1 minute, then add onion and saute for 1 minute more.
Add curry paste and cook briefly while stirring.
Pour in coconut milk and chicken stock and bring to a boil, stirring. Reduce heat to medium and cook until liquid has reduced to a sauce, about 7 minutes.
Rinse chicken and pat dry. Cut chicken into strips.
Heat the remaining oil in a non-stick pan over high heat. Season chicken with salt and pepper and cook until browned.
Remove chicken from the pan. Add snow peas and asparagus to the pan and cook for 1 minute. Squeeze lime juice over the vegetables.
Mix curry sauce with asparagus and snow peas and chicken, then season with salt, pepper, fish sauce and additional lime juice. Serve immediately, with brown rice if desired.
