In a blender, combine the coconut milk and baby spinach. Blend on high until its a homogenous green puree.

Chop the vegetables: the garlic, scallions, broccoli, and asparagus. Keep the white and green parts of the scallions separate. Chop the chicken (or potato) into bite-sized pieces.

Heat a non-stick skillet over medium-high. Add the canola oil, white part of the scallions and garlic. Saute for 2 minutes until fragrant. Add the chicken pieces and saute until lightly browned, about 4 minutes per side. Stir in the curry paste and saute 1 minute.

Add the coconut milk and spinach puree, broccoli florets and all of the aspargus spears except the very tips (the tips don't take as long to cook).

Cover and let simmer gently for 5 minutes. (If using potaotes instead of chicken, they need at least 10 minutes at this step to start getting tender).

Add the asparagus tips and soy sauce and continue cooking for another 5 minutes.

Finally, stir in the frozen peas, sesame oil, the dark green parts of the scallions, cilantro and lime juice. Let heat through.

Serve over rice.