20 large prawns (shelled and de-veined, with tails intact)
2 tblsp red curry paste
1 large onion (cut into thin wedges)
400 g asparagus (trimmed and cut into 4cm lengths on the diagonal)
1 red pepper (cored, deseeded and cut into thin strips)
200 ml coconut milk
2 tblsp lime juice
1 tblsp fish sauce
1 tsp sugar
Heat 1 tablespoon oil in a wok or large frying pan over a high heat. Add the prawns and stirfry for 2 minutes or until they turn pink and are just cooked. Remove and set aside.
Return the wok to a high heat, add the remaining oil, followed by the curry paste, and cook, stirring, for 1 minute or until fragrant. Add the onion and asparagus and stir fry for 2 minutes, then add the red pepper and cook for a further 1 minute.
Add the coconut milk, lime juice, fish sauce and sugar, and stir to combine. Return the prawns to the wok and cook for a further minute or until they are heated through.
Scatter over some coriander leaves and serve with steamed rice.