Grilled Red Curry Pork Capicola Steaks with Peanuts

Ingredients

• • 1 tbsp (15 ml) fish sauce
  • 1/4 cup (60 ml) red curry paste
  • 1 tbsp (15 ml) vegetable oil, plus more for coating
  • 2 pork capicola steaks (see note)
  • 1 can (14 oz/398 ml) coconut milk
  • 3 tbsp (45 ml) peanut butter (see note)
  • 1 lb (450 g) asparagus, trimmed
  • 8 radishes, thinly sliced on a mandoline
  • 1/2 English cucumber, sliced into thin halfmoons on a mandoline
  • 2 tbsp roasted unsalted peanuts, chopped
  • Cilantro leaves, to taste
  • 1 lime, cut into wedges