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Prep time
10 minutes
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Cook time
25 minutes
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Serves
4
Author Notes
Yellow coconut chicken curry with mushrooms and asparagus. It’s super creamy, rich and surprisingly easy to make. Layered with Thai-inspired flavors and enriched with turmeric and curry powder. Level the spice, scoop over a bed of steamy rice and let your curry dreams come true. Seriously, you’ll want to mop up every last drop. Extra bonus? Ready in 35 minutes and made in one skillet. —Anna Chwistek | Serving Dumplings
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Ingredients
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2 tablespoons
vegetable oil, divided
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1 tablespoon
unsalted butter
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4
chicken breast fillets
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1 teaspoon
each: salt, black pepper, sweet paprika
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7 ounces
mushrooms, sliced
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4
garlic cloves, minced
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1
shallot, finely chopped
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1 tablespoon
grated ginger
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1
chili pepper, chopped, less or more to taste
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1 teaspoon
each: ground turmeric, curry powder, ground cumin
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1/4 teaspoon
white pepper
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1/2 teaspoon
brown sugar
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3/4 cup
chciken broth
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1 2/3 cups
coconut milk, full fat
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1 tablespoon
fish sauce
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2 tablespoons
low sodium soy sauce
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3 tablespoons
lime juice
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7 ounces
small green asparagus
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chopped cilantro and scallions, for serving
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jasmine rice or naan, for serving
Directions
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Get the prep done before you start cooking. Season the chicken all over with salt, black pepper and paprika. Slice the mushrooms, mince the garlic, finely chop the shallot and the chili pepper, grate the ginger.
If using large asparagus, remove the woody ends and cut into small pieces.
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Heat butter and 1 tablespoon oil in a large nonstick skillet over medium. Add chicken and cook, for 5-8 minutes per side or until fully cooked and browned on both sides. This can vary with the size of your chicken. Remove from skillet and place on a clean plate.
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To the same skillet, add mushrooms and cook until they start to release moisture. Add the remaining oil and stir in garlic, ginger, shallot and chili pepper. Cook until fragrant, for 2 minutes. Stir in turmeric, curry powder, cumin, brown sugar and white pepper. Deglaze the skillet with chicken broth and simmer for 2 minutes, while scraping up the brown bits on the bottom of the skillet with a wooden spoon.
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Pour in coconut milk and bring to a boil. Add soy sauce, fish sauce and lime juice. Stir in asparagus and transfer chicken back to the skillet. Simmer over low for 5 minutes or until the asparagus are crisp-tender and the chicken is heated through. Taste and add more soy sauce, if needed.
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Finish off with cilantro and scallions, serve with rice or naan. Enjoy!
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