Thai Asparagus Stew with Pineapple and Chilli Oil
Other languages:
de
·
en
Servings:
4
Ingredients
750
187.5
g
green asparagus
350
87.5
g
pineapple
5
1.25
cloves
garlic
3
0.75
tbsp
peanut oil
2
0.5
limes
30
7.5
g
fresh ginger
800
200.0
g
coconut milk
200
50.0
ml
vegetable stock
1
0.25
tsp
sugar
16
4.0
prawns (cleaned, peeled)
3
0.75
tbsp
dark sesame oil
1
0.25
tbsp
Tabasco
5
1.25
large basil leaves
None
salt
None
cayenne pepper
750
187.5
g green asparagus
Peel
the
lower
third,
cut
off
the
woody
ends
and
halve
diagonally
lengthways.
350
87.5
g pineapple
Cut
the
pineapple
into
wedges.
5
1.25
cloves garlic
1
0.25
tbsp peanut oil
Peel
the
garlic,
cut
into
thin
slices
and
fry
in
10.25
tbsp
peanut
oil
until
golden
brown.
2
0.5
limes
Finely
zest
10.25
lime,
then
juice
the
limes
to
get
51.25
tbsp
of
juice.
30
7.5
g fresh ginger
Peel
and
finely
grate
or
purée
the
ginger.
800
200.0
g coconut milk
200
50.0
ml vegetable stock
1
0.25
tsp sugar
None
salt
None
cayenne pepper
Simmer
for
5
minutes
over
low
heat.
Season
with
salt,
cayenne
and
sugar.
asparagus
Add
the
asparagus
and
cook
for
4-5
minutes.
16
4.0
prawns (cleaned, peeled)
pineapple
ginger
garlic
Add
the
prawns,
pineapple,
ginger
and
garlic.
Simmer
for
a
further
3
minutes.
2
0.5
tbsp peanut oil
3
0.75
tbsp dark sesame oil
1
0.25
tbsp Tabasco
5
1.25
large basil leaves
lime zest and juice
Finish
with
the
peanut
oil,
sesame
oil,
Tabasco,
basil
and
lime.