Serves 2-3; can be doubled.
1 tsp canola oil
1 small onion, cut into 1-inch pieces
2 boneless, skinless chicken breasts, cut into 1-inch pieces
8-10 medium asparagus spears, trimmed, cut into 1-inch pieces
2 Tbsp Thai green curry paste (I use Mae Ploy brand)
1 13-oz can coconut milk
2 tsp brown sugar
Juice of 1 lime
2 tsp reduced-sodium soy sauce
4 oz baby spinach leaves
4-6 fresh basil leaves, roughly chopped
1/4 tsp fresh black pepper
In a small Dutch oven or heavy sauce pan, heat the oil over medium heat. Stir in the onion and chicken, and sauté for 3-4 minutes, stirring frequently, until the chicken is beginning to brown slightly. Add the asparagus, and cook for 1 minute.
Add the curry paste plus 1/4 cup of water, and stir to distribute evenly. Then, add the coconut milk, and stir well. Reduce heat to simmer, cover, and cook for 10 minutes (check every few minutes to make sure the chicken isn't sticking to the pan).
Combine the brown sugar, lime juice and soy sauce in a small glass measuring cup. Pour the mixture into the pot, and stir. Cook for 2 minutes. Add all of the spinach and basil leaves, and stir them into the curry. As soon as the spinach is wilted, taste, and add black pepper to taste.
Serve hot, over rice.