Asparagus Green Curry
Slightly sweet
Fairly mellow curry
Always tempting to dip a nan
(made and tested 14 times)
2 Servings
Ingredients
- Brown Rice (1 cup)
- Onion (1 med)
- Ginger (1 Tbsp grated)
- Garlic (2-4 cloves)
- Asparagus (150-200g )
- Carrots (2 med)
- Green Curry Paste (2 Tbsp)
- Coconut Milk (1/2 cup)
- Brown Sugar (1 Tsp)
- Green or any colour Pepper (1)
- Rice or Cider Vinegar (1 Tbsp)
- Low-Sodium Soy Sauce (1 Tbsp)
- Fresh Coriander (opt)
- Oil (1 Tbsp)
Method
| Put 1 cup of brown rice in a saucepan add 2 cups of water and heat up |
| Peel and slice 1 onion |
| Grate up 1tbs ginger |
| Finely chop 2-4 cloves of garlic |
| Put 1tbs oil in large frying pan and heat up |
| Add onion ginger and garlic to frying pan and cover and cook for a few minutes |
| Chop 2 carrots chunky |
| Chop 1 green pepper |
| Chop 150-200g worth of asparagus and add asparagus, pepper and carrots to pan |
| Cover and cook for a few more minutes |
| Add 2 Tbsp green curry paste or whatever the jar dictates |
| Stir in the pan for 2 minutes |
| Add 1/2 can of coconut milk to the frying pan |
| Add 1 tsp brown sugar |
| Simmer covered until veg is tender |
| Add 1 Tbsp rice/cider vinegar |
| Add 1 Tbsp soy sauce |
| Finish with some fresh coriander (If you like) |
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