Like a cross between a curry and a stir-fry, this is rich and satisfying but still crunchy and alive.
Heat 1 tablespoon oil in a wok or large frying pan over a high heat. Add the prawns and stir-fry 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 capsicum 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.
Recipe taken from the book "feed me now!" by Bill Granger, 2009
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