Thai curry recipe with asparagus and mushrooms, fried in coconut oil
The delicious Thai curry, which has a red colour, served with basmati rice, asparagus, mushrooms and flat-leafed parsley
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Ingredients
- 4 cups Basmati rice
- 4 tablespoons Red curry paste (check the ingredients, as many brands
- include fish oil)
- 2 tablespoons Coconut oil (Amanprana)
- 3 Cloves of garlic
- 500 g Brown mushrooms
- 300 g Snow peas or unshelled peas
- 300 g Mung bean sprouts
- 200 g Young asparagus tips
- 800 ml Creamy coconut milk
- 1 bunch Flat-leaf parsley
- 100 g Sprouted cress1 teaspoon Herbs (Amanprana ORAC Botanico-mix)
- A dash of Soya sauce
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