This Asian dish has been given a British twist by adding salmon and British asparagus in this fragrant curry. If you want to be more economical or are a vegetarian then add plenty of summer vegetables with your asparagus or even tofu. Aubergine also works very well in a sauce as it soaks up all the lovely flavours.

Serves: 4

Preparation time: 10-15 minutes

Cooking time: 15-20 minutes

You’ll need

for the curry

1 tbsp olive oil

2 garlic cloves, crushed

1 red onion, chopped finely

1 tbsp red Thai curry paste

4 salmon fillets, chopped into chunks

1 x 400ml can coconut milk

250ml fish stock / vegetable stock

1 tsp fish sauce

1 tsp brown sugar

1 lemon, juiced

2 bundles (approx. 500g) British asparagus

4 kaffir lime leaves

salt and pepper for seasoning

coriander leaves, to garnish

to serve

Thai jasmine rice

What to do

Place the oil into a wok and on a medium heat, then add the garlic, red onion and curry paste and cook for a couple of minutes until everything is smelling fragrant.

Add the salmon and stir well so it soaks up all the flavours. Then gradually add the coconut milk and fish stock.

Follow with the fish sauce, sugar, lemon juice and British asparagus and then the lime leaves.

Cook gently for 10-15 minutes, taste and adjust seasoning.

Finally add coriander leaves and serve with rice.

This recipe is suitable for people who are aiming to cut down on fat, saturated fat, salt and sugar in their diet e.g. people who generally wish to eat more healthily or people who have raised cholesterol levels or diabetes

It is a good choice for people watching their weight too

A good way to get one of your ‘5-a-day’

Pam Lloyd PR Asparagus Recipes (30th November 2010)

Recipe courtesy of