Vik-alicious Green Curry

Curry Sauce:

• 1/2 cup of dried black beans in 2 cups water
• bring beans to boil and then simmer on low for 1hr
• drain water
• add 1 can coconut milk
• add green curry paste to taste [2-3 table spoons if you like it hot]
• bring to a boil and simmer on low for 30mins
• stir in freshly chopped cilantro & basil to taste
  
• add fish sauce [2-3 table spoons] once cooking is complete
  

Vegetables:

• slice 1 red pepper and 1 green or yellow pepper into large cross sections [see pic]
• slice 1 white onion into large rings [see pic]
• dice ginger into small pieces - approx 1-2 table spoons
• remove shells from 3-4 garlic cloves
• place asparagus into steamer - set for 10 mins
• heat olive oil in wok to medium high heat
• stir fry onions until nearly soft
• add ginger and str fry 1 min
• using a garlic press add garlic cloves
• add peppers and stir fry 2 mins
• remove from heat

Serving

• place jasmine rice & vegetables on plate
• cover with generous portion of curry sauce and beans
• serves 4-6

Desert:

• fresh cut pineapple chunks