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MEL'S EASY KITCHEN

Coconut Chicken Curry with Mushrooms and Asparagus

Chicken breasts, mushrooms, and asparagus come together in a coconut curry sauce with ginger and lime.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Meal: Main Course
By: Melanie

Equipment

  • Skillet
  • Knife and cutting board
  • Measuring cups and spoons
  • Food thermometer
  • Mixing bowl

Ingredients

  • 2 tbsp vegetable oil, divided
  • 1 tbsp unsalted butter
  • 4 boneless skinless chicken breast portions, about 6 oz (170 g) raw each
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp sweet paprika
  • 7 oz mushrooms, sliced
  • 4 garlic cloves, minced
  • 1 shallot, chopped
  • 1 tbsp grated ginger
  • 1 chili pepper, chopped
  • 1 tsp turmeric
  • 1 tsp curry powder
  • 1 tsp ground cumin
  • 1/4 tsp white pepper
  • 1/2 tsp brown sugar
  • 3/4 cup chicken broth
  • 1 2/3 cups unsweetened coconut milk
  • 1 tbsp fish sauce
  • 2 tbsp low-sodium soy sauce
  • 3 tbsp lime juice
  • 7 oz asparagus, trimmed and cut
  • Cilantro and scallions, for serving

Instructions

  • 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 per serving

Calories: 534kcal | Carbohydrates: 12.6g | Protein: 45.4g | Fat: 32.5g | Fiber: 2.9g

Notes

Contains dairy, fish, soy, and usually wheat. Use dairy-free butter and gluten-free tamari if those substitutions are needed; no unverified nutrition estimate is included.
Inspired by Anna Chwistek.
Estimated nutrition is for one of 4 equal portions. Calculated with four boneless skinless chicken breast portions of about 6 oz (170 g) raw each and full-fat canned coconut milk.
Storage: 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.