I love a good Thai curry dish. This is a staple recipe when we have a busy night planned. If you want additional spice add more red curry paste and adding extra lime juice with serving is always a must for me. Serving with rice on the side allows you take full advantage of the delicious sauce. Enjoy!
Serving Size: 1/4 of dish with rice
Cooking time: 3 hours on low
Ingredients:
- 2 tablespoons Thai red curry paste
- 1.5 tablespoons instant tapioca
- salt and pepper
- 1 can unsweetened coconut milk
- 4 – 6oz chicken breasts
- 1 tablespoon olive oil
- 1lb asparagus
- 1 tablespoon minced garlic
- 2 tablespoons lime juice
- 1 tablespoon fish sauce
- minced fresh cilantro
- 3 cups cooked brown rice
Directions:
- Whisk curry paste, tapioca, 1/2 teaspoon salt, 1/2 teaspoon pepper and half the coconut milk into crock pot. Season chicken breast with additional salt and pepper as desired and nestle into crock pot. Cover and cook until internal temperature registers 165* – about 3 hours on low.
- Add oil to 10 inch skillet and heat over medium-high heat. Snap asparagus at natural breaking point and add to heated pan along with garlic. Stir occasionally until asparagus are tender – about 5 to 8 minutes.
- Remove cooked chicken from crock pot and tent with aluminum foil. Add asparagus mixture to braising liquid. Add lime juice, fish sauce and remaining coconut milk to crock pot. Once heated through, pour sauce over chicken and top with cilantro. Serve with brown rice and additional lime juice.
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