Prawn curry stir fry

Ingredients

2 tablespoons mildflavoured

oil, such

as sunflower

20 large green prawns, shelled and

deveined, with tails intact

2 tablespoons red curry paste

1 large onion, cut into thin wedges

400g asparagus, trimmed and cut into

4cm lengths on the diagonal

1 red capsicum, cored, deseeded and

cut into thin strips

200ml coconut milk

2 tablespoons lime juice

1 tablespoon fish sauce

1 teaspoon sugar

To serve

coriander leaves

steamed rice

Spicy Prawn Stirfry

Recipe by Bill Granger

Like a cross between a curry and a stirfry,

this is rich and satisfying but still crunchy and alive.

Serves 4

Method

1. 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.

2. 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 stirfry

for 2 minutes, then add the capsicum and cook for a

further 1 minute.

3. 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.

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