Thai Curry with Asparagus

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Coconut milk and fresh green asparagus make this curry so special - a good way to use up leftover rice from the day before...

 Ingredients (serves 4):
  • 480 g cooked basmati rice
  • 500 g fresh green asparagus
  • 3 medium sized carrots
  • 1 big red bell pepper
  • 400 ml coconut milk
  • 2 tablespoons coconut oil
  • 2 tablespoons palm honey or agave syrup
  • 1 leek
  • 1 teaspoon grated fresh ginger
  • 1 small red chili pepper
  • 2 tablespoons gomasio (or 1 teaspoon sea salt and 3 teaspoons ground sesame seeds)
  • 1 teaspoon tomato concentrate
  • 100 g soy sprouts
  • 1 teaspoon turmeric

Cut off the lower ends from the asparagus, peel the bottom part if necessary and cut each asparagus in three pieces. Peel carrots and cut into stripes, wash leek, get rid of the dark green parts and cut the remaining leek into thin rings. Core the chili and cut in very fine stripes cut (You better use gloves for that...). Wash the bell pepper and cut into stripes.
Heat coconut oil in a wok or deep frying pan. Add asparagus, carrots, leeks, grated ginger, chili and gomasio and fry for 5 minutes, constantly tossing the vegetables. Add tomato paste, turmeric, palm honey and coconut milk and bring to boil. Now add the bell pepper and cook on medium heat for 5 more minutes. Mix in the cooked rice. If necessary, season again with some more gomasio or salt. Then fold in the fresh sprouts and remove from heat.


More in this category: « Porcini Mushroom Risotto

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