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Asparagus with red curry and coconut milk, sous vide

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Ingredients for 2 servings:

  • 500 g asparagus, white
  • 2 tsp curry paste, red
  • 3 tbsp coconut milk, frozen
  • 1 pinch(s) of sugar
  • 1 pinch of salt
  • 1 tsp butter

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 55 minutes

Exotic delicious

Buy fresh asparagus and peel it cleanly. Season the asparagus with salt and sugar and place it in a bag. Then divide the remaining ingredients into the bag. Spread a little of the curry paste over the asparagus. I like to use frozen coconut milk for the sous vide method. I usually need small amounts, so I always have some coconut milk in the ice cube tray and can vacuum seal it more easily. Set the water bath to 85°C and cook the asparagus for 45 minutes. Once the cooking time is over, open the bag. Collect the juices from the asparagus water, curry, and coconut milk, thicken slightly, and serve with the asparagus.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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