- 12 ounces white Asparagus
- 3 ounces Snow pea
- 1 red Onion
- 1 Carrot (about 100 grams)
- 1 ½ tablespoons Canola oil
- 1 tablespoon red Curry paste
- ½ cup Coconut milk (9% fat)
- ¾ cup Chicken broth
- 1 Chicken breast (about 200 grams)
- ½ Lime
- 1 tablespoon Thai fish sauce
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.