This Thai Curry uses a home made green curry paste that you can find here

Ingredients: (Serves 2)

• 3 medium carrots, sliced on the bias (about 1/2C)
• 7 stalks of asparagus, hard ends snapped off, cut into 1/2″ pieces
• 4 large green onions both whites and greens sliced on the bias, keep whites separated from the green.
• 1 398ML can of coconut milk or cream
• 2 6-8oz chicken breasts, cubed
• 3 tbsp Green Thai Curry Paste
• 2 TBSP china lily soy sauce
• 2 TSP coconut sugar
• 2 kaffir lime leaves, thinly sliced
• 1 cup loosely packed basil leaves, torn into pieces
• 2.5C cooked basmati rice (for serving.)

Directions:

1. Heat 1/2C of the coconut milk in a wok over low heat. Add your green curry paste and mix until well combined.
2. Add your cubed chicken and turn the heat up to just over medium. Cook until your chicken is no longer pink.
3. Add in the rest of your coconut milk, soy sauce, coconut sugar, carrots, asparagus, white parts of the onions, and kaffir lime leaves. Let the curry come to a boil. Once the curry is boiling and foaming, turn the heat back down to low to let the curry simmer for about 7 to 10 minutes, or until your vegetables are tender-crisp. (To your liking.)
4. Once the curry is done cooking and your vegetables are done, stir in your green onions and torn basil leaves. Serve immediately over steaming hot basmati rice
5. Enjoy!!