Real Recipes From Real Home Cooks ®

asparagus coconut curry

(1 rating)
Recipe by
Kathryn Hartwell
Strathmore, AB

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

(1 rating)
yield 1 - 6
prep time 10 Min
cook time 20 Min
method Saute

Ingredients For asparagus coconut curry

  • One can
    coconut milk
  • One-Two Tbsp
    curry paste
  • 3/4 c
    asparagus per person
  • One can
    peaches, drained
  • One md
    chicken breast, per person

How To Make asparagus coconut curry

  • 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