Asparagus curry with shrimp and pak choi

Ingredients for 2 servings:

• 500 g asparagus, white, peeled
• 2 pak choi
• 1 garlic clove(s), finely sliced
• 2 cm ginger, cut into fine strips
• 2 tbsp oil, neutral, e.g. rapeseed oil
• 1 tbsp, heaped curry paste, yellow
• 1 can coconut milk
• 1 tsp salt
• 1 tsp sugar
• e.g. Allspice d’Espelette or chili powder
• 300 g shrimp(s), thawed, ready to eat
• 7 kaffir lime leaves
• 1 tbsp, heaped cornstarch
• 1 handful of coriander, fresh

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Cut the asparagus into approximately 2 cm thick slices, cut the white stalks of the bok choy into approximately 1 cm wide strips, and cut the green leaves of the bok choy into approximately 5 cm wide strips. Heat the oil in a wok or large frying pan and sauté the garlic and ginger for approximately 1 minute. Before they brown, add the bok choy stalks and asparagus and fry for another 4 minutes. Add the curry paste and mix with the vegetables. Deglaze with the coconut milk, add the shrimp and kaffir lime leaves. Season with salt and sugar, and Espelette pepper or chili pepper to taste. Simmer until the asparagus has reached the desired consistency (we prefer it a little crunchy), stir in the bok choy leaves and let them wilt. If necessary, thicken the sauce with cornstarch dissolved in cold water and season again to taste. Sprinkle with coriander to serve. We serve it with jasmine rice or rice noodles.