Red curry with green asparagus and salmon

Ingredients for 2 servings:

• 500 g asparagus, green
• 400 g salmon fillet(s)
• 2 tomatoes
• 1 tsp tomato paste
• 2 chili peppers (Thai chili peppers)
• 1 tbsp curry paste, red
• 1 shallot(s)
• 2 garlic cloves
• 1 can coconut milk (400 ml)
• 2 tbsp oil
• Salt

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

fruity curry for the asparagus season

Wash the asparagus and trim any loose ends. Cut the stalks into 1.5-2 cm pieces, leaving only the heads whole. Cut the salmon into 1.5 cm cubes. Peel the shallot and garlic and chop them finely separately. Remove the seeds from the chili peppers and finely chop them as well. Cut the tomatoes crosswise, briefly place them in boiling water, and peel off the skin. Then chop them finely. Heat oil in a large pan or wok. Sauté the shallot and add the chili and garlic. Sauté briefly, then add the salmon. Sear the salmon on all sides. Add the asparagus pieces, add the curry paste, and stir everything well. Pour in the coconut milk, season with salt, and add the tomatoes and tomato paste. Simmer for 15-20 minutes, until the asparagus is tender. Best served with (brown) rice.