Special Diet

  • 500 g (1 lb) taro, peeled, cut into 1 cm (½ inch) pieces
  • 1½–2 tablespoons sunflower oil
  • 2–3 tablespoons Dry Curry Paste
  • 30 sun-dried goji berries (optional)
  • 150 g (5 oz) thin asparagus, sliced into 5 cm (2 inch) pieces
  • 200 ml (7 fl oz) coconut milk
  • 275 ml (9 fl oz) vegetable stock
  • 2½ tablespoons light soy sauce
  • 25 g (1 oz) coconut, palm or brown sugar, or 2 tablespoons clear honey
  • 4 cherry tomatoes, with calix left on if possible
  • 2–3 kaffir lime leaves, torn in half
  • coriander leaves
  • a few slices of red chilli

Cook the taro in a saucepan of boiling water for 8–10 minutes or until tender, then drain.

Heat the oil in a wok or saucepan. Stir-fry the curry paste and goji berries (if using) over a medium heat for 3–4 minutes or until fragrant.

Add the asparagus stalks, coconut milk, stock, soy sauce and sugar or honey and cook for another 2–3 minutes. Add the asparagus tips and cook for another 2–3 minutes. Add the cooked taro and just warm through for 1–2 minutes. Add the tomatoes and kaffir lime leaves in the last minute, taking care not to let the tomatoes lose their shape. Taste and adjust the seasoning.

Spoon into 4 serving bowls and garnish with coriander leaves and chilli slices.

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