2 tbsp. groundnut oil
2 onions thinly sliced
1 bunch fine asparagus
400ml coconut milk
2 tbsp. vegan thai red paste
3 fresh kaffir lime leaves
225g baby spinach
optional 1 head pak choi or 1 head Chinese leaves
handful fresh coriander (cilantro)
cooked rice, to serve
1. fry onoins and aspargus in the oil 1-2 minutes
2. add coconut milk, curry paste and lime leaves, gently bring to the boil and simmer for 5 minutes, stirring occasionally.
3. Add the spinach, pak choi, Chinese leaves and cook for 2-3 minutes until wilted. add coriander stir well. Serve immediately with cooked rice.
adapted from Vegan 100 everyday recipes by Parragon