Thai green chicken curry with asparagus and jasmine rice
½ cup jasmine rice
1 yellow onion
Peeled fresh garlic
1 cup chicken broth
1 red bell pepper
10 ounces boneless skinless chicken thigh pieces
¾ pound asparagus
1 tablespoon Thai green curry paste (contains shellfish)
1 cup coconut milk
1½ teaspoons fish sauce
Cook the rice
In a fine-mesh strainer, rinse the rice.
In a small sauce pot, combine the rice and 1 cup water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 12 to 15 minutes. Fluff with a fork, cover, and keep warm.
While the rice cooks, prepare the ingredients for the curry.
Prep the curry ingredients
Peel and cut the yellow onion into 8 equal wedges, keeping the wedges attached at the root.
Grate or peel and finely chop enough ginger to measure 1 teaspoon.
Finely chop, press, or grate enough garlic to measure 1 teaspoon.
Measure out ¾ cup chicken broth; save the rest for another use.
Remove the stem, ribs, and seeds from the red bell pepper; cut the bell pepper into 1-inch pieces.
Cut a small corner from the chicken packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Season generously with salt and pepper.
Snap off the woody ends from the asparagus; cut the asparagus into 2-inch pieces.
Cook the curry
In a medium sauce pot over medium heat, warm 1 tablespoon oil until hot but not smoking. Add the onion, ginger, garlic, and green curry paste, season with salt, and cook, stirring occasionally, until the onion starts to soften, 3 to 5 minutes.
Stir in the coconut milk, fish sauce, and ¾ cup chicken broth and bring to a boil. Reduce to a simmer and add the bell pepper and chicken. Cook, stirring occasionally, until the bell pepper starts to soften, 2 to 3 minutes. Add the asparagus and cook, stirring occasionally, until the asparagus is crisp-tender and the chicken is cooked through, 3 to 5 minutes. Season to taste with salt and pepper.
While the curry cooks, prepare the garnishes.
Prep the garnishes
Strip the basil leaves from the stems; coarsely chop the leaves.
Cut the lime into wedges.
Transfer the rice and chicken curry to individual bowls and garnish with the basil. Serve with the lime wedges.