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20 December 2012,23:17 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Cook the taro in a saucepan of boiling water of 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 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 chili slices.


  • 1 kg taro, peeled
  • 4 tablespoons Cooking oil
  • 4 tablespoons dry curry paste
  • 40 sun - dried goji berries
  • 250 grams thin asparagus, sliced into 5 cm (2 inch) pieces
  • 500 ml coconut milk
  • 500 ml vegetable stock
  • 5 tablespoons light soy sauce
  • 50 grams coconut, palm or brown sugar
  • 8 cherry tomatoes, with calix left on if possible
  • 6 kaffir lime leaves, torn in half

To garnish

  • Coriander leaves
  • A few slices of red chili

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