Asparagus with Red Curry and Coconut Milk, Sous Vide
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 45 mins |
| Total Time | 55 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g asparaus, white
- 2 teaspoon curry paste, red
- 3 tablespoon coconut milk, frozen
- 1 pinch (s) sugar
- 1 pinch (s) salt
- 1 teaspoon butter
Print Recipe
Pin Recipe Instructions
- Buy fresh asparagus and peel it cleanly.
- Then season the asparagus with salt and sugar - put in a bag. Then distribute the remaining ingredients in the bag. Spread the curry paste a little on the asparagus. I like to use frozen coconut milk for the sous vide method. I usually need small amounts so that I always have some coconut milk in the ice cube container and can vacuum seal more easily.
- Set the water bath to 85 ° C and cook the asparagus for 45 minutes.
- When the cooking time is over, open the bag. Catch the juice from the asparagus water, curry and coconut milk, thicken a little and serve with the asparagus.
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