This is a simple and authentic Thai recipe that we enjoy preparing with fresh seasonal asparagus. Cooked over low heat the asparagus releases a subtle flavor that goes well with the coconut milk & curry paste. The result is a delicious green curry that a Thai purist would enjoy, but typically asparagus is not served in Thailand, the dish is made with Thai eggplant or Tiny eggplant.
You might also be interested in our similar recipe for a red curry (Gaeng phed gai). We also have a slightly more complicated recipe for Green Chicken Curry with Baby Eggplant.