2 tbsp olive oil
1 yellow onion, thinly sliced
1 cup fresh corn kernels
1 tbsp fresh chopped peeled ginger
3 garlic cloves, finely chopped
2 1/2 cups unsweetened almond milk
1 lime zest
2 tbsp Thai fish sauce
8 oz asparagus, woody stems trimmed, cut diagonally in half
1/4 cup packed torn fresh basil leaves
1/2 cup unsweetened coconut milk
1 lime, cut into wedges
Season the chicken with salt. Heat a large deep heavy skillet over medium-high heat. Add the olive oil, then place the chicken skin side down in the skillet and cook for about 3 minutes, or until the skin side is browned. Turn and brown the other side, about 3 minutes more. Transfer the chicken to a plate.
Drain all but 1 tablespoon of fat from the skillet and return the pan to medium-high heat. Add the onions, corn, ginger, lime zest and garlic and cook, stirring often, for about 3 minutes, or until fragrant. Stir in the almond milk and fish sauce, return the chicken to the skillet and bring the liquid to a simmer. Reduce the heat to medium-low, cover, and simmer gently for about 45 minutes, or until the chicken shows no sign of pink when pierced at the bone with the tip of a small sharp knife and the liquid has reduced slightly.
Add the asparagus and basil leaves to the chicken and cook for about 2 minutes, or until the asparagus is crisp-tender. Stir in the coconut milk and season to taste with salt.
Divide the stew among four deep soup bowls and serve hot with lime wedges.
newsletter and never
miss the best content.
Get everything you
need to live healthy
and happy. Click here to sign up.