Schnucki`s Asparagus Thai Curry
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 large onion (s)
- 1 kg asparagus, green
- 3 tablespoon oil
- 4 kaffir lime leaves
- 1 teaspoon curry paste, red
- 250 ml cream (cooking cream)
- 200 ml coconut milk
- 300 g pak choi
- 100 g spinach
- 1 bunch coriander, fresher
- salt
Print Recipe
Pin Recipe Instructions
- Peel the onion and cut into strips. Cut off the asparagus at the bottom and peel a little. Cut into oblique pieces.
- Heat the oil in a pan and fry the onion until translucent. Add the asparagus and cook for another 2 minutes. Add the curry paste and the lime leaves. Sweat briefly, deglaze with the cream and coconut milk and bring to the boil.
- Wash and dry the pak choi and spinach. Chop the pak choi lengthways and add to the asparagus 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 it.
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