Ww 8 Points - Thai Coconut Chicken

From WW Simply Delicious

• Ready In: 30 mins
• Serves: 4

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

Directions

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.