1 lb / 500 g asparagus

1 lb / 500 g small new potatoes or mini potatoes

2 tbsp / 30 mL vegetable oil

¼ cup / 60 mL minced sweet onion

1 tbsp / 15 mL minced garlic

1 tbsp / 15 mL minced lemon grass

1 tbsp / 15 mL minced coriander roots and stems

1 tbsp / 15 mL minced ginger

2 tsp / 10 mL palm sugar

½ tsp / 2 mL very finely minced kaffir lime leaf

1 tbsp / 15 mL fish sauce or 1 tsp/5 mL salt for vegetarian

1 tbsp / 15 mL Thai green curry paste

2 green Thai or finger chilies, minced (seeded for less heat, if desired)

1 cup / 250 mL coconut milk

Handful Thai basil leaves

Snip off and reserve asparagus’ tough ends and peel stalks. Chop ends; place with peelings in small saucepan and add water to just cover. Bring to boil and simmer until very tender; pass through fine sieve, pressing down on solids; reserve liquid. Simmer trimmed asparagus spears until tender-crisp. Chill under cold water and drain well. Cut into three or four lengths each. Boil potatoes until just about tender; cool and peel. Set asparagus and potatoes aside.

In saucepan, heat oil over medium heat and fry onion until golden; stir in garlic, lemon grass, coriander, ginger, sugar, lime leaf, fish sauce or salt, lime juice and chilies; fry, stirring, until very fragrant. Stir in coconut milk and bring to boil; simmer 4 or 5 minutes until thick and creamy; stir in ⅓ to ½ cup/75 to 125 mL of the reserved asparagus stock. Add potatoes and asparagus and simmer until tender, about 2 minutes. Plate and garnish with basil leaves. Serve with Thai rice.

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