Description
Squash and Asparagus Curry is a simple curry prepared with Asparagus, Squash and Pork jowl in a curry powder infused coconut cream sauce
Ingredients
Units Scale
- 400 g Pork jowls, sliced into small cubes
- 1/2 medium sized butternut squash, cubed
- 1 bunch asparagus, sliced into 2-inch sections
- 2 cups coconut milk
- 3 tbsp bagoong monamon
- 6 cloves garlic, minced
- 1 small red onion, chopped
- 3 pcs finger chillies, chopped
- pepper
- oil
Instructions
- In a wok, heat up oil and brown pork pieces.
- Now add garlic, onion and chillies then sauté for a minute.
- Add butternut squash then stir fry until there’s a little bit of browning on the butternut.
- Add coconut milk, bring to a boil and simmer for 7 minutes.
- Add bagoong monamon and asparagus and simmer for additional 5 minutes.
- Season with freshly ground black pepper.