Ww 8 Points - Thai Coconut Chicken - cooking recipe

Ingredients

2 teaspoons canola oil
1 lb boneless skinless chicken breast, cut into 1/2-inch strips
1/4 teaspoon salt
1 onion, thinly sliced
2 garlic cloves, minced
1 teaspoon grated peeled fresh ginger
1 tablespoon packed light brown sugar
2 teaspoons Thai red curry paste
1/2 teaspoon ground cumin
1/2 lb asparagus, cut diagnolly into 2-inch pieces
1/2 cup condensed unsweetened coconut milk
1 tablespoon fish sauce (nam pla)
1/4 cup fresh purple basil or 1/4 cup green basil, chopped
2 cups cooked brown rice

Preparation

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