Chiang Mai Curry with Asparagus, Zucchini, Peanut & Shallot

Destination: Thailand. Chiang Mai is a historic city in the mountainous north of Thailand, home to elaborate Buddhist temples. Charlie's travels through the region in January 2022 inspired this dish.

Serves 2 · 20 mins + prep

In your box

• 1 ATLAS Chiang Mai paste tub
• 1 coconut milk pack
• 1 jasmine rice sachet
• 1 asparagus bunch
• 1 zucchini
• 1 sweet potato
• 1 peanut & shallot mix sachet
• 1 spring onion bunch*

*Spring onion may be split across other dishes - please read each recipe carefully.

From your pantry

Cooking oil, salt, fish sauce or soy sauce, sugar

Method

1. Prepare the ingredients. Read the recipe in full before you begin. Preheat the oven to 190°C. Bring a saucepan of water to the boil. Wash the vegetables. Slice the zucchini into 1cm thick slices, the asparagus into 3-4cm lengths and the sweet potato into 3cm chunks. Thinly slice 1 teaspoon per person of spring onion*.

2. Roast the sweet potato. Toss the sweet potato in a dash of oil and a pinch of salt and spread evenly on a lined baking tray. Roast for 12-15 minutes or until tender and beginning to brown on the edges.

3. Cook the rice. Wash the rice in cold water until the water runs clear. Add the rice to the boiling water and cook for 8 minutes, stirring often, or until cooked through. Remove from the heat, strain and return to the saucepan with half of the peanut shallot mix and spring onion. Keep the lid on until required.

4. Cook off the paste. Heat a splash of oil in a deep frying pan over medium heat. Add the paste and cook for 30-60 seconds or until aromatic and golden brown. Add the coconut milk and cook for a further 2 minutes until the sauce comes together.

5. Cook the vegetables. Reduce the heat to a simmer, add the asparagus and zucchini and cook for 3-5 minutes or until cooked through but still with a bit of crunch. Add the roast sweet potato and cook for another 1-2 minutes until the flavours combine. Season the curry sauce to taste with a dash of fish sauce or soy sauce and a tiny pinch of sugar.

To serve

Divide the rice between serving plates and serve with the curry. Top with any remaining peanut shallot mix and spring onion.

Chef's tips

• Thinly slice some of the asparagus stem for a crunchy garnish.
• After plating the curry, add the rice to the pan you cooked the curry in, so it soaks up any leftover sauce and flavour.
• Wanna wing it? Top with coriander or Thai basil, add tofu or chicken, or grill or BBQ all the vegetables separately before adding them to the sauce.
• Gluten Free Travellers - you'll receive a gluten free peanut & shallot mix, so please disregard the wheat and gluten allergens.
• You'll want a saucepan, a frying pan and a lined baking tray for this one.

Allergens: garlic, mild chilli, onion, peanuts, wheat, gluten.

Our recipes are tested for 2 people. You may need to adjust cooking times if cooking for more or fewer.

This dish is in our Thailand Cuisine Box, delivered 24th-26th October - order by Tuesday midnight →