Curry just in Winter? Never! Curry all year round! Our Spiced Coconut Chicken with Asparagus is a delicious dish for Spring and beyond AND it’s packed full of veggies!
- Heat oil over medium – high heat and panfry chicken strips until browned on both sides. Remove from pan and set aside.
- Add onion, curry paste and capsicum to pan and stir-fry 4 minutes. Add asparagus, bok choy and baby corn and toss well over heat.
- Stir in browned chicken and coconut milk and bring to boil. Reduce heat and simmer 4 minutes. Serve with steamed rice.