Curry Chicken with Asparagus

Sauce:

1 can coconut milk

3/4 c almond butter

1 tbs fish oil

1/2 tsb green curry paste (red is also good)

1 tbs soy sauce

2 garlic cloves, pressed

1-2 tbs curry powder

1 tbs ginger powder1 onion, chopped (or two green onions, chopped)

Other Ingredients:

1 bunch of asperagus chopped into 1 1/2 “ pieces

3 chicken breasts chopped

1. In large sauce pan combine sauce ingredients and stir until smooth at medium heat.

2. cook chicken in sauce on medium heat, covered. (7-10 minutes, depending on chicken piece size)

3. Add asparagus and cook until tender (3-4 min)

Serve over rice.

Serves 4-5.

Asparagus can also be replaced by zucchini, eggplant; almost any of your favorite in-season vegetables.