Grilled Red Curry Pork Capicola Steaks with Peanuts | RICARDO

Ingredients

• 1 tbsp (15 ml) fish sauce
• 1/4 cup (60 ml) red curry paste
• 1 tbsp (15 ml) vegetable oil, plus more for coating
• 2 pork capicola steaks (see note)
• 1 can (14 oz/398 ml) coconut milk
• 3 tbsp (45 ml) peanut butter (see note)
• 1 lb (450 g) asparagus, trimmed
• 8 radishes, thinly sliced on a mandoline
• 1/2 English cucumber, sliced into thin halfmoons on a mandoline
• 2 tbsp roasted unsalted peanuts, chopped
• Cilantro leaves, to taste
• 1 lime, cut into wedges