Spicy Prawn Stir Fry

A cross between a curry and a stir-fry

2 tbsp oil
20 green prawns
2 tbsp red curry paste
1 onion, cut into thin wedges
400g asparagus, trimmed and cut into 4cm lengths on the diagonal
1 red capsicum, cut into thin strips
200ml coconut milk
2 tbsp lime juice
1 tbsp fish sauce
1 tsp sugar
coriander leaves
steamed rice


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 jasmine rice.
 Serves 6
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Midwest Foods Dubbo