Asparagus Thai Curry

I made this with chicken, but you could just as easily use tofu. You can get Thai curry paste at just about any well-stocked supermarket. Thai Kitchen is a popular brand. Some brands are spicier than others, so add a little at a time and taste to see how you like it. I love Thai basil in curry, so I threw in a little that I had from thinnings for the garden. You could also use cilantro, or skip it altogether. Serve this over rice, preferably jasmine.

1 Tbsp canola oil
1 lb boneless skinless chicken breasts, cubed
2 medium onions, sliced lengthwise
2-3 tsp grated fresh ginger
3/4 lb asparagus, in 1-inch lengths
1 14-ounce can light coconut milk
2-3 tsp Thai red curry paste (or more to taste)
1 tsp salt, plus more to taste
2-3 Tbsp chopped fresh Thai basil or cilantro (optional)

Heat the canola oil in a large skillet or wok. Add the chicken and stir-fry until about half cooked. Add the onion, ginger, and asparagus, and stir-fry until almost tender. Add the coconut milk, curry paste, and salt. Make sure the curry paste is well dissolved (if it is particularly thick, you could mix it with a little of the coconut milk in a small glass before adding to the pan). Simmer for a few minutes, then stir in the Thai basil or cilantro, if using. Taste and adjust salt if needed.

Serves about 4.