Thai Chicken Curry Stir Fry with Asparagus |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 tsp thai red curry paste |
1/2 cup coconut milk |
1 tbsp hoisin sauce |
1 tbsp soy sauce |
2 tbsp orange juice |
1 lb boneless skinless chicken breasts or thighs, cut into chunks |
1 lb asparagus, bottom 2 inches trimmed off cut into diagonals |
1 cup fresh or frozen peas |
3 oz fresh baby spinach |
2 green onions, thinly sliced on the diagonal |
Directions:
1. prep sauce by whisking curry paste with coco milk, hoisin sauce, soy sauce, and OJ. Reserve.
2. pat chicken very dry and sprinkle lightly with S and P
3. heat a large non stick skillet or wok, add oil and swirl around to coat bottom and up sides. add chicken and cook 3-4 mins until lightly browned on both sides.
4. add asparagus and stir fry for 2 mins until asparagus turns bright green.. add peas and sauce and bring to a boil. cook 2 mins. add spinach and green onions. cook just until spinach wilts. add a few tablespoons of water if pan seems too dry. serve immediately.
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