Bresc BV

Green asparagus curry sauce

Green asparagus curry sauce

Used bresc products


0,5 l
  • 1 bunch green asparagus
  • 30 g Bresc Thai green curry
  • 2 dl coconut milk
  • fish sauce
  • oil for frying
  • 1 stalk spring onion
  • pepper

Preparation method

Peel the top bit of the asparagus stalks. Cut the ends off and chop the asparagus into pieces. Stir-fry them until they are cooked.
Fry the Thai green curry with them briefly and then add the coconut milk. Slice the spring onions into rings and put a little bit to one side. Puree everything in a kitchen machine and season with pepper and some fish sauce. Rub it through a fine sieve. Garnish with a bit of spring onion.