ASPARAGUS COCONUT CURRY

Kathryn Hartwell

By
@Kathryn1000

Asparagus is low in both calories and sodium. They are also an excellent source of vitamin B6, calcium, magnesium, and zinc.So what else do they offer? Well, there’s vitamin A, vitamin C, vitamin E, vitamin K, thiamin, riboflavin, rutin, niacin, folic acid, iron, phosphorus, potassium, copper, manganese, and selenium (whew, I’m running out of breath).
Recipe from "I AM A....Fruits & Vegetables Book. For more information visit www.thenewsyneighbour.com


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Serves:

1 - 6

Prep:

10 Min

Cook:

20 Min

Method:

Saute

Ingredients

One can(s)
coconut milk
One-Two Tbsp
curry paste
3/4 c
asparagus per person
One can(s)
peaches, drained
One medium
chicken breast, per person

Directions Step-By-Step

1
Pour ½ of coconut milk into large skillet or wok, heat on medium heat (medium low if using gas). Mix in curry paste 1 tsp. At a time until you reach your desired intensity of flavour. Add remaining coconut milk.
2
Add chicken and cook app. 7 minutes.
Add asparagus and cook until crunchy app. 5 – 7 minutes.
3
Add drained peaches and stir until well mixed.
Serve coconut curry mixture over rice.
4
Takes about 30 minutes – easy to experiment with using different vegetables and meats.
Sandie Zobell – Chestermere, Alberta

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Caribbean
Other Tag: Quick & Easy