Asparagus and Shrimp in Curry Sauce

Ingredients

• roasted sesame seeds
• coriander leaves
• 1 Garlic clove
• 2 cm fresh ginger
• 2 tbsp butter
• 2 tbsp Curry Powder
• 200 ml fish stock
• 600 ml Coconut Milk
• 1 kg white asparagus
• 2 kaffir lime leaves
• 300 g shrimp (prepped)
• 1 tbsp lime juice
• light soy sauce

Instructions

1. 1.

   Wash, trim and slice the chili pepper into fine strips. Peel the onion, garlic, and ginger and finely dice everything. Sauté the chili with the onion, garlic, and ginger in hot butter in a wok or pot until translucent. Sprinkle in the curry powder, stir briefly, then deglaze with fish stock and coconut milk and bring to a boil. Simmer gently for about 10 minutes.

2. 2.

   Meanwhile, peel the asparagus if needed, trim woody ends, and cut the spears into diagonal pieces 2–3 cm long. Puree the sauce with an immersion blender until smooth. Add the asparagus and kaffir lime leaves to the pot and simmer on low heat for about 15 minutes.

3. 3.

   Rinse the shrimp and add them during the last 5 minutes of cooking, letting them cook through together with the curry.

4. 4.

   Season the curry with lime juice and soy sauce, then serve in bowls garnished with sesame seeds and coriander.