Coconut Chicken Curry with Mushrooms and Asparagus
Chicken breasts, mushrooms, and asparagus come together in a coconut curry sauce with ginger and lime.
On this page: Recipe card · Why you’ll love this recipe · Items needed · Ingredient notes · Tips for this recipe · Serving suggestions · Storage and make-ahead · Common questions
Why you’ll love this recipe
- The ingredient combination. Chicken breast fillets, mushrooms and curry powder form the base of this recipe.
- A clear cooking sequence. The recipe card separates preparation, cooking, and finishing so you can work through one step at a time.
- A defined yield. The card makes 4 servings. Use its serving control to scale ingredient amounts, then reassess pan space and cooking time.
Items needed
Gather the tools for the method you plan to use. Alternate cooking methods may need different appliances.
- Skillet
- Knife and cutting board
- Measuring cups and spoons
- Food thermometer
Ingredient notes
- Coconut milk. Follow the type specified in the ingredients. Canned coconut milk and a carton coconut beverage have different thicknesses and are not equivalent measures of fat or calories.
- Prepare before you start. Measure chicken breast fillets, mushrooms and curry powder and follow any slicing, chopping, rinsing, or thawing directions in the ingredient list.
- Packaged ingredients. Check labels for your dietary needs and use the products named in the card when matching its nutrition estimates. A brand change can also change salt, sweetness, or thickness.
Coconut Chicken Curry with Mushrooms and Asparagus
Ingredients
Method
- Season chicken with salt, black pepper, and paprika. Heat butter and 1 tablespoon oil, then cook chicken for about 5–8 minutes per side until it reaches 165°F. Remove to a clean plate.
- Cook mushrooms in the same skillet. Add remaining oil, garlic, shallot, ginger, and chili for about 2 minutes. Stir in turmeric, curry powder, cumin, white pepper, and sugar.
- Add broth and scrape the pan. Simmer 2 minutes, then add coconut milk, fish sauce, soy sauce, and lime juice.
- Return chicken and add asparagus. Simmer gently for about 5 minutes until asparagus is crisp-tender and chicken is hot. Finish with herbs.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Tips for this recipe
- Prepare the measured ingredients before heating the pan or assembling the dish. Follow the written order so ingredients are ready when they are needed.
- When scaling the recipe, increase ingredients together but keep the same doneness checks. A larger batch does not necessarily cook in the same time.
Serving suggestions
Serve after the resting or finishing step. Pair with vegetables and a starch if desired, and count sides separately unless they are included in the ingredients.
Storage and make-ahead
Refrigerate perishable portions in shallow, covered containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use cooked leftovers within 3–4 days. If reheating cooked leftovers, heat them to 165°F throughout.
Food-safety reference: USDA leftover-storage guidance.
Common questions
Should I weigh ingredients before or after cooking?
Use the stage written next to each ingredient. Raw, cooked, drained, and dry weights are different; keep that distinction when measuring a portion or using the nutrition estimate.
What are the calories and macros per serving?
One serving provides an estimated 534 calories, 45.4 g protein, 12.6 g total carbohydrate, 32.5 g fat and 2.9 g fiber. One serving is 1/4 of the finished recipe.
More recipes to try
Find more ideas in the recipe collection and practical meal-planning help in Blog & Guides.
