Spiced coconut chicken with asparagus

SERVES: 4

Ingredients

1 tbs olive oil

2 large chicken breast fillets, sliced

1⁄2 onion, sliced

2 tbs Thai red curry paste

1 large red capsicum, sliced

2 bunches asparagus, woody ends removed, sliced into 3

1 bunch bok choy, sliced

115g packet baby corn

270ml can coconut milk

Steamed rice to serve

Method

Heat oil in a frying pan over medium to high heat and cook chicken strips until browned on both sides. Remove from pan and set aside.

Add onion, curry paste and

capsicum to pan and stir-fry for 4 minutes.

Add asparagus, bok choy and baby corn to pan and toss well over heat.

Stir in browned chicken and coconut milk and bring to the boil.

Reduce heat and simmer for 4 minutes. Serve with steamed rice.

TIP: For a vegetarian option replace the chicken with 1 can cooked drained chickpeas, adding them at the same time as the asparagus. Also make sure the curry paste does not contain any meat or fish products.

The recipes on this page are supplied by the Australian Asparagus Council.