16 green asparagus
2 tbsp groundnut or peanut oil
1 large onion, sliced
1 tbsp red curry paste
1" piece fresh ginger, grated
1 clove garlic, crushed
2 stalks lemongrass, split lengthways into two
2 lime leaves
200ml Alpro Soya Cuisine
250ml Alpro Coconut Cuisine
300g Pak choi ( or Chinese cabbage )
1 lime, juice only
1 tbsp soy sauce
1 bunch fresh coriander
30g toasted sesame seeds
1. Discard the hard wooden ends of the asparagus, wash and chop diagnolly into small pieces.
2 Heat the oil in a wok and fry the onion. Add the curry paste, grated ginger, garlic, lemongrass and lime leaves and fry briefly to release the aromas. Add the asparagus and stir-fry for another 2 minutes. Deglaze by adding the Alpro Soya Cuisine and Alpro Coconut Cuisine and let it simmer for a further 5 minutes.
3.Wash and cut the Pak choi into pieces. Add to the wok, stir and simmer for 3 to 4 minutes stirring occassionally. Finally stir in the soy sauce and lime juice to season.
4. Pick the leaves of the coriander and add to the curry. Serve with rice and toasted sesame seeds.
