Thai Red Curry Chicken

This is one of our favorite dishes! It truly tastes like something right from a Thai restaurant!
2 tsp. canola oil
1 lb. boneless, skinless chicken breasts, cut into bite size pieces or strips
1/4 tsp. salt
1 onion, thinly sliced
2 garlic cloves, minced
1 tsp. ginger, grated and peeled (I used ginger from a tube found in the produce section and so then used less, about 1/2 tsp.
1 tbsp. packed brown sugar
2 tsp. Thai red curry paste
1/2 tsp. ground cumin
1/2 lb. asparagus, cut into 2-inch pieces
1/2 cup unsweetened coconut milk
1 tbsp. fish sauce
1/4 c. fresh basil (can be omitted, but adds great flavor)
2 c. cooked brown rice

1. Heat 1 tsp. oil in a large nonstick skillet. Add the chicken and the salt and saute until browned and cooked, about 5 min. Transfer the chicken to a plate or bowl.
2. Add the remaining 1 tsp. oil in the same skillet over low heat, then add the onion, garlic, and ginger. Saute until fragrant and the onions are softened, about 6 min. 

3. Stir in the sugar, curry paste, and cumin, cook 1 minute, stirring constantly. 

4. Add the asparagus, coconut milk, and fish sauce; bring to a boil. Reduce the heat and simmer, covered, until the asparagus is crisp-tender, about 3 min.
3. Add the chicken and basil heat through. Serve over 1/2 c. of rice.

Serves 4
1 serving=1 c. chicken mixture and 1/2 c. rice