Thai green chicken curry with asparagus and jasmine rice
Williams Sonoma

Thai green chicken curry with asparagus and jasmine rice

Gluten-Free, Dairy-Free, Soy-Free, Spicy

2 Servings, 550 Calories/Serving

20 – 30 Minutes

In this collaboration between the Williams Sonoma Test Kitchen and Sun Basket, chicken thighs simmer in a fragrant coconut-milk curry. A dash of fish sauce brings salty umami. If you’d like, peel the asparagus stalks below the tips before cutting and cooking them.

In your bag

1 bag serves 2 (2 bags serves 4)
  • ½ cup jasmine rice
  • 1 yellow onion
  • Fresh ginger
  • 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
  • Fresh basil
  • 1 lime

Nutrition per serving

Calories: 550, Protein: 39g, Fiber: 5g, Total Fat: 15g, Monounsaturated Fat: 4.5g, Polyunsaturated Fat: 2.5g, Saturated Fat: 4g, Cholesterol: 115mg, Sodium: 1390mg, Carbohydrates: 64mg, Total Sugars: 4g, Added Sugars (Chicken broth contains trace amounts of organic cane sugar): 0g.
Contains: Fish, Crustacean shellfish


2-serving instructions (4-serving modifications in red)

Wash produce before use


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.

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