Best Spiced Stir-Fried Asparagus with Coconut Recipe - How to Make Spiced Stir-Fried Asparagus with Coconut

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Rule No. 12: For Bolder Sauces, Lose the Liquid

Spiced Stir-Fried Asparagus with Coconut

15 minutes

Spiced Stir-Fried Asparagus with Coconut

In the southern Indian state of Kerala, vegetables often are stir-fried with spices and coconut. These dishes, known as thoran, generally just enough liquid to help the vegetables cook, but not so much as to create a sauce. Hence, they are called dry currie. For our version, we stir-fry asparagus, not a typical vegetable on the Indian table, but its sweet, grassy flavor pairs well with the spices and coconut. For less chili heat, seed the jalapeño before slicing.

4

Servings

Tip

Don’t use pencil-thin asparagus; it will quickly overcook and turn soft and soggy. Opt for thicker stalks.

15 minutes

Ingredients

  • 3

    tablespoons coconut oil (preferably unrefined), divided

  • pounds thick asparagus (see note), trimmed and cut ½ inch thick on the diagonal

Directions

  1. 01
    In a 12-inch skillet over medium-high, heat 1 tablespoon of oil until shimmering. Add the asparagus in an even layer and cook without stirring until deeply browned in spots, about 3 minutes. Transfer to a medium bowl and set aside.

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