- TM 31
Ingredients
- 2-4 tablespoons Alvin's Green Curry Paste, page 12, A Taste of Asia Cookbook
- 400 grams coconut milk
- 350 grams mushrooms, thickly sliced
- 2 bunches asparagus, cut into 3 cm pieces
- 1 tablespoon Rock Sugar, can substitute brown or palm
- 1 tablespoon fish sauce
- 1 lime (juice of)
- 600 grams pork fillet, cut into 4-6mm slices
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Heat curry paste and coconut milk in TM bowl for 5 minutes on Varoma Temp (120° if TM5) on speed 1.
Add sliced mushrooms and cook for 3 minutes at 100°C
"Counter-clockwise operation" 
"Gentle stir setting" . Add slices of pork fillet and cook additional 3 minutes at 100°C, "Counter-clockwise operation" , "Gentle stir setting" . Add asparagus and remaining ingredients then cook 3 minutes at 100°C, "Counter-clockwise operation" "Gentle stir setting" .Transfer to serving dish and garnish with Thai basil, coriander and or slices of chilli.
Tip
adapted from Alvin's Green Kangaroo Curry in "A Taste of Asia Cookbook"
Thermomix Model
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Recipe is created forTM 31
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