Ingredients: * 1 cup uncooked white rice (jasmine or basmati is fine) * 1 1/2 Tbs. green curry paste * 1 cup coconut milk * 1 cup water * 2 Tbs. extra-virgin olive oil * 1 pound chicken breast, cut into a small dice * 3 cloves garlic, minced * 1/2 bunch asparagus, ends trimmed and cut into 1/2-inch pieces * 1 red bell pepper, seeded and diced * 2 scallions, sliced * 1/4 cup cilantro leaves, for garnish * 1 lime, plus a few more wedges for garnish * coarse salt and freshly ground pepper What you need to do! 1* In a medium bowl, whisk together the curry paste, coconut milk and water. Place the rice in a medium pot or rice cooker, and pour the coconut milk mixture over the rice. Cook the rice in the cooker until done. (or use your favorite stovetop method!) 2* In a large sauté pan, bring the oil to a medium-high heat. Season the chicken with salt and pepper, and sauté until cooked through and browned on all sides, maybe 6 minutes total. Remove from pan and place in a large bowl. 3* Back in the pan, add the asparagus and red bell pepper; sauté for 3 minutes. Add the garlic and sauté one more minute. Season with salt and pepper. 4* Add the rice and vegetables to the bowl with the chicken, and toss it all up! Juice an entire lime into that mess. Toss, toss. 5* Serve garnished with scallions, cilantro and more lime if needed!