Rendang shallot and asparagus curry

Fragrant and full of flavour, this wonderful vegetable curry dish from Simon Rimmer is a sure fire winner
By Simon Rimmer
Rendang shallot and asparagus curry
  • Rating:
  • Serves: 6
  • Cook Time:
  • Prep Time: 20 minutes
  • Effort: easy


Curry paste

  • 1 onions, roughly chopped
  • 2 clove garlic
  • 2.5 cm piece ginger, root
  • 6 red chillies, with seeds
  • 1 tsp ground coriander
  • 1 tbsp tamarind, paste
  • 1 tsp turmeric
  • 1.5 tsp curry powder
  • 1 stalk lemongrass
  • 2 tbsp vegetable oil


  • 50 g butter
  • 75 g brown sugar
  • 20 banana shallots
  • 400 g asparagus, trimmed
  • 1 coconut, block
  • 400 ml coconut milk
  • 50 g desiccated coconut, toasted
  • 2 tbsp vegetable oil, for frying
  • 1 pinches black pepper
  • 1 small coriander, bunch, chopped


1. Put all the ingredients for the curry paste except the oil into a food processor and blend until smooth. 2. Melt the butter in a pan, add the sugar and when it dissolves, throw in the whole shallots. Season, turn down the heat and cook for at least 45 minutes, turning every ten minutes or so until the shallots are golden and soft. 2. Blanch the asparagus in boiling salted water, then refresh in ice-cold water. 3. Heat the oil in a wok and fry the paste over a gentle heat until fragrant, taking care it doesn't burn. Add the coconut cream, a little at a time. Then add the coconut milk, bring to the boil and cook until reduced by half. 4. Add the shallots, asparagus and desiccated coconut and stir until warmed through. Garnish with the coriander and serve with jasmine rice.

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