SERVES 4 V D C Q
2 tbsp canola oil
2 onions, thinly sliced
1 bunch of fine asparagus spears
1¾ cups low-fat coconut milk
2 tbsp red curry paste
3 fresh kaffir lime leaves
8 oz/225 g baby spinach leaves
2 heads bok choy, chopped
1 small head Chinese cabbage, shredded
handful of fresh cilantro, chopped
cooked rice, to serve
1. Heat a large wok over medium–high heat for 30 seconds. Add the oil, swirl it around to coat the bottom, and heat for 30 seconds. Add the onions and asparagus and stir-fry for 1–2 minutes.
2. Add the coconut milk, curry paste, and lime leaves and bring gently to a boil. Add the spinach, bok choy, and cabbage and cook for 2–3 minutes, until wilted. Stir in the cilantro and serve with rice.