This weeknight dish is full of flavor and can be customized with any seasonal vegetables you like.
Cook the rice per directions and set aside.
Heat the oil in a skillet over medium-high heat. Cook the chicken about 5-7 minutes.
Transfer the chicken to a bowl and cover to keep warm.
To the same skillet, cook the onion, ginger, and garlic for about 3 minutes, stirring often.
Add the carrots and cook for 3-5 minutes.
Add the asparagus and continue cooking for about 2 minutes.
Stir in the curry paste, making sure the vegetables are coated and well combined. Cook for 2 minutes.
Add the coconut milk, the water and the sugar and stir to combine. Bring to a simmer.
Reduce heat to a gentle simmer and continue cooking 5-10 minutes until the carrots and asparagus are desired tenderness.
Stir in the chicken and all its juices.
Stir in the spinach.
Remove the mixture from the heat and stir in the vinegar, lime juice, and soy sauce.
Spoon some rice in a bowl and top with a heaping ladle or two of the coconut curry mixture.
Garnish with the radishes and the cilantro and enjoy immediately.
Use any seasonal vegetables you like.