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
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.
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