Ww 8 Points - Thai Coconut Chicken

• 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

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.

canola oil, chicken breast, salt, onion, garlic, fresh ginger, brown sugar, red curry, ground cumin, condensed unsweetened coconut milk, fish sauce, purple basil, brown rice

Taken from www.food.com/recipe/ww-8-points-thai-coconut-chicken-252714 (may not work)