Monday, March 17, 2008

Curry Chicken with Asparagus

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.

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