John Myers
Asparagus Tip Curry
The perfect asparagus tip curry recipe with a picture and simple step-by-step instructions.
- 300 g Asparagus tips
- 300 g Wok vegetables frozen
- 1 cm Fresh ginger
- 2 cm Fresh horseradish
- 1 Stalk Lemongrass
- 200 ml Vegetable stock
- 160 ml Unsweetened coconut milk
- 1 Pc. Fresh onion
- 2 Toes Fresh garlic
- 3 tbsp Soy sauce
- Pepper, salt, sugar, star anise, Tabasco garlic, lemon juice
- 1 tbsp Tomato paste
- Peel the onion and garlic, finely grate the ginger and horseradish. Remove the outer layer of lemongrass and hit it several times with the back of the knife. Then cut into three parts. Peel the asparagus, remove the slices and cook in water with lemon juice, sugar and a piece of star anise.
- Fry the onion and ginger in a wok in a little oil. Add the tomato paste and continue toasting. Then deglaze with the soy sauce. Pour in the stock and bring to the boil. Then add the frozen wok vegetables. While the whole thing is boiling again, stir in 1 – 2 teaspoons of red Thai curry paste. Then add salt, pepper, Tabasco garlic and a little lemon juice to taste.
- When the asparagus is ready, drain and cut into bite-sized pieces. Fold into the curry and briefly bring to the boil again. You can make small potatoes or rice as a side dish. But it also tastes good with fresh white bread. Good Appetite!
Facebook Comments