John Myers
Asparagus and Coconut Curry
The perfect asparagus and coconut curry recipe with a picture and simple step-by-step instructions.
- 1 kg White asparagus
- 500 gr Carrots
- 2 Onion
- 1 Red chilli
- 40 gr Butter
- 3 tbsp Curry
- Salt, black pepper
- 4 a 125 gr Pork filets
- 250 ml Vegetable broth
- 440 ml Coconut milk
- 2 tbsp Lime juice
- Peel and wash the asparagus and carrots. Cut the asparagus into 2 cm pieces and the carrots into not so thin slices. Peel and dice the onion, halve and core the chilli and also dice. Melt the butter and sauté the onions and chili until the onions are translucent. Add asparagus pieces and carrots and sauté for 3-5 minutes while stirring. Dust with curry, simmer for 1 minute, then deglaze with broth and gently cook the vegetables for about 20 minutes. Add coconut milk and simmer for another 3 minutes, then season with lime juice, salt and pepper. Season the pork medallions with salt and pepper, heat the oil in a pan and fry the medallions for 3-5 minutes on each side. Serve pork medallions with curry. Possibly rice as a side dish.
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