Asparagus Green Curry

Slightly sweet

Fairly mellow curry
Always tempting to dip a nan 
(made and tested 14 times)
2 Servings


  • 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)


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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