A tasty Thai chicken stir-fry with asparagus, snow peas, carrot and green onions in a coconut milk sauce.

Thai Coconut Chicken

1 tablespoon curry powder

4 boneless, skinless chicken breast halves, cut into 1-inch cubes

1/2 tablespoon peanut oil

2 cups sliced asparagus, cut into 1-inch pieces on the diagonal

1 cup fresh snow peas

1 large carrot, shredded

4 green onions, sliced

1 (14-ounce) can light coconut milk

Hot cooked rice for accompaniment

1. In a medium size bowl, combine chicken and curry powder; toss to coat.
2. Heat oil in wok or large skillet over high heat. Stir-fry chicken until golden brown. Add asparagus, snow peas, carrots and green onions and cook for 3 minutes. Add the coconut milk and bring to a boil.
3. Serve over hot, cooked rice.

Makes 4 servings.