FOR THE SAUCE:
⅛ cups Natural Peanut Butter (I Like Crunchy)
⅛ cups Light Coconut Milk
¾ teaspoons Thai Red Curry Paste
¾ teaspoons Lime Juice
¾ teaspoons Soy Sauce Or Tamari
1-½ teaspoons Fish Sauce
½ teaspoons Toasted Sesame Oil
Stevia Powder To Taste (or Honey)
Black Pepper
Cayenne Pepper
Cinnamon
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FOR THE CHICKEN:
¼ teaspoons Unrefined Coconut Oil
⅛ cups Diced Onion
¾ cloves Garlic Chopped
½ pounds Chicken Breast Cut Into 1 Inch Cubes
¼ cups Chopped Asparagus Spears (1 Inch Pieces)