This Thai Skewers leans on galangal and chilli to do the heavy lifting. We roast the Black Bean for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the galangal and chilli elements, and pat the black bean dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the black beans and roast until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the red curry paste and the rest of the galangal and chilli flavours, letting them cook out for a minute until fragrant.
Add the asparagus along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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