This is one of our more versatile curry pastes. Use Red Curry Paste in any meat, poultry, vegetable, or fish curry.
Curried Asparagus with Cashews
10 minutes to assemble
5-10 minutes to cook
Total time: 15-20 minutes
5-10 minutes to cook
Total time: 15-20 minutes
4 servings
10 minutes to assemble
5-10 minutes to cook
Total time: 15-20 minutes
5-10 minutes to cook
Total time: 15-20 minutes
4 servings
Asparagus is the quintessential spring vegetable. Its subtle earthy flavor pairs well with our aromatic curries.
Ingredients
- 2 tablespoons butter
- 1 tablespoon oil
- 1 tablespoon Yellow or Red Curry Paste
- 1 1/4 lbs asparagus, trimmed*, cut into 1" diagonals
- 1/2 cup salted cashews
- 1 teaspoon Fish Sauce
- 1 tablespoon lime juice
- *If ends of asparagus are tough, remove outer layers with a vegetable peeler.
Directions
- Melt butter and oil in large skillet over medium heat. Add curry and stir until dissolved and fragrant.
- Add asparagus, cashews and Fish Sauce. Stirring, cook until tender crisp, about 5 minutes or more, depending on the thickness of stalks.
- Remove from heat and toss with lime juice. Serve immediately.
In This Recipe
Thais use Fish Sauce the way other cultures use soy sauce. Its savory and salty flavors are perfect for stir-frys, curries, marinades and dressings.
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