Thai Chicken Curry Stir Fry with Asparagus

Yield: 4 servings
Community Recipe from


  • 2 tsp thai red curry paste
  • 1/2 cup coconut milk
  • 1 tbsp hoisin sauce
  • 1 tbsp soy sauce
  • 2 tbsp orange juice
  • 1 lb boneless skinless chicken breasts or thighs, cut into chunks
  • 1 lb asparagus, bottom 2 inches trimmed off cut into diagonals
  • 1 cup fresh or frozen peas
  • 3 oz fresh baby spinach
  • 2 green onions, thinly sliced on the diagonal


  1. prep sauce by whisking curry paste with coco milk, hoisin sauce, soy sauce, and OJ. Reserve.

  2. pat chicken very dry and sprinkle lightly with S and P

  3. heat a large non stick skillet or wok, add oil and swirl around to coat bottom and up sides. add chicken and cook 3-4 mins until lightly browned on both sides.

  4. add asparagus and stir fry for 2 mins until asparagus turns bright green.. add peas and sauce and bring to a boil. cook 2 mins. add spinach and green onions. cook just until spinach wilts. add a few tablespoons of water if pan seems too dry. serve immediately.
May 2012

This recipe is a personal recipe added by lrussomanno and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Thai Chicken Curry Stir Fry with Asparagus Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy