I can’t get my fill of asparagus at this time of year.  I usually just serve it plain, sometimes with hollandaise.  Whatever, I love it.  I came across this concoction in my recipe collection, something different with asparagus.  It has the tasty tang of Thailand, is easy and good.  The original recipe calls for top sirloin.  l used the French equivalent,  flank steak.  It was fine, but sirloin would be even better, certainly more tender.  Serve over rice.  Serves four.


1 pound top sirloin (or flank steak)  cut crosswise into thin strips

2 teaspoons Thai red curry paste

4 tablespoons Asian stir-fry oil or peanut oil

12 ounces asparagus, trimmed, cut into 1 1/2 inch lengths (about 3 1/2 cups)

1 1/2 cups canned unsweetened coconut milk


1/3 cup chopped fresh basil

Lime wedges

Place beef and curry paste in medium bowl.  Stir to coat beef thoroughly. (Can be made 8 hours ahead.  Cover and chill.  I let it chill overnight.)



Heat 2 tablespoons oil in a large skillet over high heat. Add asparagus and saute  until crisp tender and beginning to char slightly, about 3 minutes.  Using slotted spoon, transfer asparagus to bowl.

Add remaining 2 tablespoons oil to skillet.  Add curry-coated beef in single layer.  Cook over high heat without stirring until bottom beef begins to char slightly, about 2 minutes.  Add coconut milk and cook, stirring often, until sauce is bubbling and slightly reduced, about 2 minutes.  Add asparagus and heat through.  Stir in basil.  Squeeze lime wedges over mixture and serve.

Please comment. See below.  Let me know if you like this, or any of my recipes. If you have a good recipe to share, let me know.  I will post it.






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