MAKES 4 SERVINGS Believe it or not, this Sunday night dinner standard is from the Weight Watcher's Cookbook. It is absolutely delicious with its spicy chili peppers, basil and coconut milk. 2 teaspoons canola oil 1 pound skinless, boneless chicken breasts, cut into 1/2-inch strips 1 onion, thinly sliced 2 garlic gloves, minced 1 teaspoon grated peeled fresh ginger 1 tablespoon packed light brown sugar 2 teaspoons Thai red curry paste 1/2 teaspoon ground cumin 1/2 pound asparagus, cut diagonally into 2-inch pieces 1/2 cup coconut milk, unsweetened 1 tablespoon fish sauce 1/4 cup fresh basil, chopped (Thai basil, if available) 2 cups cooked white rice 1. Heat 1 teaspoon of the oil in a large nonstick skillet, then add the chicken and sprinkle with the salt. Saute until browned and cooked through, about 5 minutes. Transfer chicken to a plate. 2. Heat the remaining oil in the same skillet over low heat, then add onion, garlic and ginger. Saute until fragrant and the onions are softened, about 6 minutes. Stir in sugar, curry paste and cumin. Cook 1 minute, stirring constantly. Add the asparagus, coconut milk and fish sauce, then bring to a boil. Reduce the heat and simmer, covered, until the asparagus is crisp-tender, about 3 minutes. 3. Add chicken and basil, then heat through. Serve over rice.