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Ingredients

• 1 1/2 lb. asparagus
• 4 boneless, skinless chicken breast halves, each about 6 oz.
• 1 tsp. sea salt, plus more, to taste
• 2 Tbs. peanut or grapeseed oil
• 1 yellow onion, cut into 8 wedges
• 1 small red bell pepper, seeded and cut into 1 1/2-by-1/4-inch strips
• 1/2-inch piece fresh ginger, peeled and minced
• 2 garlic cloves, minced
• 1 can (14 oz.) unsweetened coconut milk
• 3 Tbs. Thai green curry paste
• 1 cup low-sodium chicken broth or stock
• 2 Tbs. Asian fish sauce
• 1/2 cup loosely packed small Thai basil leaves
• 1 lime, cut into 8 wedges

Description

Thai Green Curry Paste Has An Incredibly Bold, Concentrated Taste As Well As Spicy Heat. Here, It Is Tempered By Rich, Creamy Coconut Milk. A Sprinkle Of Fragrant Thai Basil Over The Curry Just Before Serving Adds A Freshness That Perks Up All Of The Com

Williams-Sonoma