Schnucki's Asparagus Thai Curry

Ingredients for 4 servings:

• 1 large onion(s)
• 1 kg asparagus, green
• 3 tbsp oil
• 4 kaffir lime leaves
• 1 tsp curry paste, red
• 250 ml cream (cooking cream)
• 200 ml coconut milk
• 300 g pak choi
• 100 g spinach
• 1 bunch coriander, fresh
• Salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

vegetarian

Peel the onion and slice into strips. Trim the bottom of the asparagus and peel a little. Cut into diagonal pieces. Heat the oil in a pan and sauté the onion until translucent. Add the asparagus and fry for another 2 minutes. Add the curry paste and lime leaves. Sauté briefly, deglaze with the cream and coconut milk, and bring to a boil. Wash and dry the bok choy and spinach. Shred the bok choy lengthwise and add to the asparagus along with the spinach. Simmer for 3-4 minutes and add a little salt. Wash the coriander. Pluck the leaves from the stems and add to the curry. Basmati rice goes very well with this.