The sweet, grassy taste of tender green asparagus brings a hint of spring to this spicy beef curry.



Ingredient Checklist


Instructions Checklist
  • In a large wok or skillet, heat 1/2 cup coconut milk over medium-high, stirring, until shiny and thick, 2 minutes. Add curry paste and cook, stirring, until fragrant, 1 minute. Add remaining coconut milk, broth, fish sauce, and brown sugar and bring to a simmer. Add bell pepper and cook until softened, 2 minutes. Add asparagus and cook until crisp-tender, 3 minutes. Add steak and cook, stirring, until just cooked through, 2 minutes. Serve over noodles with lime wedges and cilantro.


Reviews (1)

21 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 5
  • 2 star values: 4
  • 1 star values: 4
Rating: 5 stars
This is one of my favorite dishes. It's easy and delicious. Sometimes I substitute the beef for chicken, add onions, change asparagus for French green bean. It's an excellent basic recipe that you can easily adjust to your own tastes or, what's in season (or in the refrigerator). I prefer regular streamed rice to rice noodles. Its also great low carb. Serve over streamed cauliflower. Voila!