Cook rice. Fluff with fork and keep warm. Peel and cut onion into 8 equal wedges, keeping wedges attached to the root. Measure out 3/4 cup chicken broth and save the rest. Remove stems, ribs and seeds from bell pepper and cut it into 1 inch pieces. Dry chicken and season with salt and pepper. Snap asparagus ends and cut into 2 inch pieces. In a medium sauce pan over medium heat, warm 1 tbsp. oil until hot. Add onion, ginger, garlic and curry paste, season with salt. Cook, stirring occasionally, until onion starts to soften, 3-5 min. Stir in coconut milk, fish sauce and 3/4 cup chicken broth and bring to a boil. Reduce to simmer and add bell pepper and chicken. Cook, stirring occasionally, until bell pepper starts to soften, 2-3 min. Add asparagus and stir occasionally until it is crisp-tender and chicken is cooked through, 3-5 ,in. Season with salt and pepper. Serve. Transfer rice and chicken curry to bowl and garnish with basil and lime juice.
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|Serving Size: 1 Serving (1174g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 850 (56%)|
|Amt Per Serving||% DV|
|Total Fat 94.5g||126 %|
|Saturated Fat 41.4g||207 %|
|Monounsaturated Fat 29.9g|
|Polyunsanturated Fat 15.4g|
|Cholesterol 345mg||106 %|
|Sodium 707.4mg||24 %|
|Potassium 1899mg||50 %|
|Total Carbohydrate 72.3g||21 %|
|Dietary Fiber 7.3g||29 %|
|Sugars, other 65g|
|Protein 98g||140 %|
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Calories per serving: 1531
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