Directions:
- Heat 1 tsp of oil in large nonstick skillet, then add chicken and sprinkle with salt.
- Saute until browned and cooked, about 5 minute.
- Transfer chicken to a plate.
- Heat remaining 1 tsp oil in same skillet over low heat, then add onion, garlic, and ginger.
- Saute until onions are softened.
- Stir in sugar, curry paste, and cumin; cook 1 min, stirring constantly.
- Add asparagus, coconut milk, and fish sauce.
- Bring to a boil.
- Reduce heat and simmer, covered, until asparagus is crisp tender, about 3 minute.
- Add chicken and basil, heat through.
- Serve with rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 346.43 Kcal (1450 kJ) | ||
| Calories from fat | 128.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.24g | 22% | |
|---|---|---|---|
| Cholesterol | 66.89mg | 22% | |
| Sodium | 913.75mg | 38% | |
| Potassium | 625.4mg | 13% | |
| Total Carbs | 30.04g | 10% | |
| Sugars | 3.37g | 13% | |
| Dietary Fiber | 4.43g | 18% | |
| Protein | 28.08g | 56% | |
| Vitamin C | 7.1mg | 12% | |
| Iron | 2mg | 11% | |
| Calcium | 51.2mg | 5% | |
| Amount Per 100 g | |||
| Calories | 102.37 Kcal (429 kJ) | ||
| Calories from fat | 37.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.21g | 22% | |
|---|---|---|---|
| Cholesterol | 19.77mg | 22% | |
| Sodium | 270.01mg | 38% | |
| Potassium | 184.8mg | 13% | |
| Total Carbs | 8.88g | 10% | |
| Sugars | 1g | 13% | |
| Dietary Fiber | 1.31g | 18% | |
| Protein | 8.3g | 56% | |
| Vitamin C | 2.1mg | 12% | |
| Iron | 0.6mg | 11% | |
| Calcium | 15.1mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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