Ingredients for thai curry with asparagus and mushrooms, fried in coconut oil
- 4 cups Basmati rice
- 4 tablespoons Red curry paste (check the ingredients, as many brands
- include fish oil)
- 2 tablespoons Coconut oil (Amanprana)
- 3 Cloves of garlic
- 500 g Brown mushrooms
- 300 g Snow peas or unshelled peas
- 300 g Mung bean sprouts
- 200 g Young asparagus tips
- 800 ml Creamy coconut milk
- 1 bunch Flat-leaf parsley
- 100 g Sprouted cress1 teaspoon Herbs (Amanprana ORAC Botanico-mix)
- A dash of Soya sauce
Preparation of thai curry with asparagus and mushrooms, fried in coconut oil
Cooking the basmati riceRinse the rice under clean water until the water runs clear. Bring the rice and double its quantity in water to the boil, then turn the stove to low. Place the lid on the pot and let the rice cook for 20 minutes.
Preparing the Thai curryPeel the garlic and cut it very fine. Wash the vegetables and, if necessary, cut into equal-sized portions. Heat the wok and add coconut oil. Fry the garlic until it is golden brown. Then add the vegetables and fry for five minutes, constantly stirring. Briefly mix the red curry paste and coconut milk in a blender and pour over the vegetables. Gently cook over a medium temperature for ten minutes. Turn off the stove, place the lid on the pan and let the Thai curry absorb the liquid until it is time to serve it.
Serving the Thai curryBefore serving the curry season with soya sauce and the spices and stir in the roughly chopped parsley and the sprouts. Serve the Thai red curry with asparagus together with the rice.
Who is Stefano Vicinoadio? Here at Amanprana we got to know him at an organic fair in Germany. We immediately hit it off and it turned into a great working relationship. Stefano is actually a photographer, and it is his passion. But his love for cooking has resulted in the most delicious recipes... together with great photos. Stefano describes himself as colourful, loud, a vegan, a friend, a discoverer, a digital nomad and straightforward.