1 bunch asparagus, woody ends removed, sliced into 1” pieces
2 tablespoonsgreen curry paste (I like Thai Kitchen brand or Maesri Brand)
1 (14 ounce) can unsweetened coconut milk
1/2cupfrozen green peas
1 teaspoonbrown sugar
1 teaspoonrice wine vinegar
2 teaspoonssoy sauce (or tamari for gluten-free version)
1/2cupThai basil (can sub regular basil if you can’t find Thai)
Fresh lime juice, for serving
Jasmine or Basmati rice, for serving
Heat olive oil in a large skillet over medium heat. Add the peppers, onion, garlic and ginger and sauté for 5-6 minutes until soft, stirring often.
Add in the asparagus then whisk in the green curry paste, coconut milk, green peas, sugar, vinegar and soy sauce. Simmer for an additional 5-6 minutes, until asparagus is cooked through and sauce has thickened a bit.
Taste, adding more soy sauce or salt if needed. Stir in the fresh lime juice, Thai basil and serve over rice.