Green Curry Chicken with Asparagus

Ingredients:
1 onion, chopped
2 cloves garlic, minced
1 to 2 tbsp green curry paste, as desired
2 tbsp olive oil
1 lb (500 g) boneless skinless chicken thighs, cut into chunks
1 can (400 ml) light coconut milk
375 g asparagus, trimmed and cut into 1-inch pieces
1 tbsp fish sauce or soy sauce
1 tbsp lime juice
2 tsp liquid honey
1/2 tsp grated lime rind
Chopped fresh coriander (optional)
Preparation:
• In large deep skillet, cook onion, garlic, curry paste and oil over medium-high heat stirring until softened.
• Add chicken; stir-fry for about 5 minutes or until browned.
• Add coconut milk, 1/2 cup (125 mL) water and asparagus; bring to boil.
• Simmer, uncovered, for 15 minutes or until juices run clear when chicken is pierced.
• Add fish sauce, lime juice, honey and lime rind.
• Garnish with coriander, if desired.
Recipe courtesy of Foodland Ontario.
Makes 4 servings; count each serving as 3 protein, 1 fat and 1 restricted vegetable.