Mild Chicken Curry

• 400g chicken, cut into thin strips
• 1 tablespoon mild curry paste
• 1 cup peas and corn (frozen or canned)
• 4-6 asparagus stalks, chopped
• 140ml reduced-fat coconut milk
• 2 teaspoons fish sauce

Stir fry chicken in curry paste until cooked through. Add peas, corn and asparagus.  Add coconut milk and fish sauce then stir through. Serve on boiled or steamed rice