Asparagus Curry

2 tsp. green curry paste

½ tsp. salt

1 14-oz. can coconut milk

1 large onion, sliced

14 oz. water or light vegetable broth

6 oz. firm tofu, cut into ½ inch cubes

1 cup peas, fresh or frozen

2 cups asparagus, cut into ½ inch pieces

Squeeze of fresh lime juice

¼ cup small basil leaves

In a large thick bottomed pot over medium heat, whisk the curry paste with the salt and a small splash of the coconut milk.  Simmer for just a minute.  Add the onion and sauté until it softens.  Add the rest of the coconut milk and broth and simmer for another five minutes.  Taste and adjust spices for flavor.  Stir in the tofu and just before serving, the peas and asparagus.  Simmer for a few minutes, just long enough for the vegetables to cook.  Finish the pot with a squeeze of lime juice and basil leaves.  25 minutes preparation time.  Makes 4 servings.

SHARE

About Jacob Riley