Active Time
Total Time
45 MIN
Serves : 4
© Chris Court

How to Make It

Step 1    

In a mini processor, combine the egg yolk with the curry powder, lime zest, kaffir lime leaf, 1 tablespoon of the lime juice and 1 teaspoon of the ginger and puree until nearly smooth. With the machine on, gradually add 1 cup of the oil in a very thin stream until emulsified. Season the kaffir-curry sauce with salt and cayenne and scrape into a bowl.

Step 2    

Fill a large bowl with ice water. In a large saucepan of salted boiling water, blanch the asparagus until crisp-tender, 2 to 3 minutes. Using tongs, transfer the asparagus to the ice bath to cool, then drain well and blot dry.

Step 3    

In another large bowl, whisk the remaining 3 tablespoons of lime juice with the fish sauce, garlic, Thai chile, sugar and the remaining 1/2 teaspoon of ginger. Gradually whisk in the remaining 1/4 cup of oil and season lightly with salt. Add the asparagus, Fresno chile, basil, mint and peanuts and toss well. Season the asparagus salad with salt.

Step 4    

Dollop some of the kaffir-curry sauce onto plates, top with the asparagus salad and serve.

Chef's Notes

Kaffir lime leaves are the fragrant leaves of kaffir limes, a fruit native to Indonesia, Thailand and other parts of Southeast Asia. They are available at Southeast Asian and some Asian markets and online at

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