A delicious recipe for the asparagus season. 1:
1. break off the woody ends from the asparagus spears. Cut the spears lengthwise into narrow strips. Cut large sugar snap peas in half, small ones whole. 2.
Chop the red chili pepper. 3.
3. heat a wok, then pour in the sesame oil and spread evenly.
4. add the crab tails with the asparagus strips and green curry paste and cook briefly, stirring constantly.
Pour in the coconut milk, add the sugar snap peas and mix well. Bring to a boil once and then gently simmer for a few minutes.
Season with a little soy sauce if desired. Squeeze the lime and add the juice to the curry form.