Created by Sue on July 22, 2013
Step 1: Heat coconut oil in a large skillet and add potatoes, mushrooms, onion, zucchini, carrots, kaffir lime leaves, and hot peppers, stirring until onion is translucent.
Step 2: Stir in 1 cup water and cover and simmer for about 5 minutes, then remove lid and let the water dissipate as the veggies cook, about ten minutes more.
Step 3: In a small bowl, place the chopped asparagus, curry paste, fish sauce, brown sugar (regular brown sugar is ok, but I use splenda), ginger, garlic, lime juice and zest.
Step 4: Add the contents of this bowl to the pan along with the coconut milk and stir until the curry paste mixes in.
Step 5: Cover again and simmer about 10 minutes more, or until the potatoes are knife tender.
Step 6: Sprinkle with cilantro and serve with rice.