Yellow Curry

A delicious recipe for the asparagus season:

Cut the ginger and basil stems and roast them in a saucepan until hot. Peel the onion as well as the garlic, quarter the onion and simmer with the garlic, two stalks of coconut milk, lemongrass, curry paste and chicken soup for thirty minutes on low heat, then remove the cooking pot from the stove.

Add aster sauce, fish sauce, lime juice, curry powder and turmeric and season to taste. Separate the cilantro roots from the greens and brush them clean. Set the greens aside, add the roots to the sauce form. Steep everything in the closed saucepan for thirty min and then strain through a sieve.

Bind the collected curry sauce with a little bit of cornstarch and add a stalk of lemongrass and the lemon leaves. Cut the salmon fillet into cubes of about 3 x 3 cm, cut the asparagus spears and the melanzane into bite-sized pieces. Peel the shallots and cut them into strips, drain the coconut meat and coarsely chop it.

Add the meat and vegetables to the curry sauce form and gently toss until the vegetables are cooked but still have bite. Meanwhile, cook the long-grain rice according to package directions. Mince cilantro and Thai basil leaves over the curry form and bring to the table with the jasmine rice.

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