• 2 tblsp mild flavoured oil (such as sunflower)
  • 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
  • to serve:
  • coriander leaves
  • steamed rice


  • 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.