CURRIED TARO & ASPARAGUS
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Cook the taro in a saucepan of boiling water of 8 - 10 minutes or until tender, then drain.
- Heat the oil in a wok or saucepan. Stir - fry the curry paste and goji berries (if using) over a medium heat for 3 - 4 minutes or until fragrant.
- Add the asparagus stalks, coconut milk, stock, soy sauce and sugar or honey and cook for another 2 - 3 minutes.
- Add the asparagus tips and cook for another 2 - 3 minutes. Add the asparagus tips and cook for another 2 - 3 minutes.
- Add the cooked taro and just warm through for 1 - 2 minutes.
- Add the tomatoes and kaffir lime leaves in the last minute, taking care not to let the tomatoes lose their shape. Taste and adjust the seasoning.
- Spoon into 4 serving bowls and garnish with coriander leaves and chili slices.
INGREDIENTS
- 1 kg taro, peeled
- 4 tablespoons Cooking oil
- 4 tablespoons dry curry paste
- 40 sun - dried goji berries
- 250 grams thin asparagus, sliced into 5 cm (2 inch) pieces
- 500 ml coconut milk
- 500 ml vegetable stock
- 5 tablespoons light soy sauce
- 50 grams coconut, palm or brown sugar
- 8 cherry tomatoes, with calix left on if possible
- 6 kaffir lime leaves, torn in half
To garnish
- Coriander leaves
- A few slices of red chili
8 comments for “Curried Taro & Asparagus”
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