Summary

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

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Instructions

1. Peel the onion and cut into strips. Cut off the asparagus at the bottom and peel a little. Cut into oblique pieces.
2. 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.
3. 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.
4. Wash the coriander. Pluck the leaves from the stems and add to the curry.
5. Basmati rice goes very well with it.