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