1. Heat 1 tsp of oil in large nonstick skillet, then add chicken and sprinkle with salt. 2. Saute until browned and cooked, about 5 minute. 3. Transfer chicken to a plate. 4. Heat remaining 1 tsp oil in same skillet over low heat, then add onion, garlic, and ginger. 5. Saute until onions are softened. 6. Stir in sugar, curry paste, and cumin; cook 1 min, stirring constantly. 7. Add asparagus, coconut milk, and fish sauce. 8. Bring to a boil. 9. Reduce heat and simmer, covered, until asparagus is crisp tender, about 3 minute. 10. Add chicken and basil, heat through. 11. Serve with rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
