John Myers
Asparagus Curry Asian
The perfect asparagus curry asian recipe with a picture and simple step-by-step instructions.
- 700 g Asparagus white
- 150 g Sugar snap peas
- 2 Pc. Onion red
- 2 Pc. Carrot
- 3 tbsp Rapeseed oil
- 1,5 tbsp Red curry paste
- 200 ml Coconut milk
- 400 ml Poultry broth
- 4 Pc. Chicken breast fillet
- Salt
- Gourmet pepper from my KB
- Http://Www..De/Rezept/458639/Gourmet-Pfeffer.Html
- 2 tbsp Thai fish sauce
- 0,666667 Pc. Fresh lime
- Peel the asparagus, cut off the ends and cut into 3 parts. Clean and halve the sugar snap peas, peel the onions and cut into coarser wedges, peel the carrots and cut into 3mm thick slices.
- Put half of the oil in the pan or wok and sauté the saplings and carrot slices over medium heat for about 5 minutes. Always stir so that they don’t burn
- Add onion wedges and sauté for another 2 minutes
- Add curry paste and heat briefly while stirring.
- Deglaze with coconut milk and stock and bring to the boil, then simmer for another 10 minutes over medium heat
- In the meantime, cut the chicken breast into strips and sear them all over. Season with salt and pepper
- Add the chicken fillet and snow peas to the asparagus and cook for 2-3 minutes. Add lime juice and fish sauce and add salt and pepper to taste.
- I had basmat rice with it
- tastes excellent even without the chicken
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