Marinate asparagus, red onion, and bell pepper in coconut milk and coconut extract for 4 hours.

Drain veggies and reserve marinade.

Heat a large saute pan with enough oil to cover the bottom. Add veggies. Season. Saute for 1 minute then reduce heat to medium-low. Sweat veggies for 5 minutes, tossing occasionally.

Turn up heat to medium-high. Add garlic. Cook for 30 seconds. Add vinegar. Reduce until nearly dry. Add coconut mixture. Simmer until asparagus is nearly tender. Add curry. Cook 1 minute. Serve.

Variations; Cardamom, tomato, roasted garlic, roasted bell peppers or hot peppers, fresno, jalapeño, poblano, habanero, celery, basil, cilantro, ginger, lime, pineapple, mango, scallions, chives, leeks, cayenne, parsely, galangal, lemongrass, turmeric, vinegar, paprika, sake, bourbon, rum, ground jalapeño powder, black pepper, peppercorn melange, sugar, sesame seeds, sumac, soy, worchestershire, shallots, tamari, tarragon, peanut, tamarind