Thai prawn and asparagus curry

Thai prawn and asparagus curry

From
Harvest
Serves
4
Photographer
Emilie Guelpa

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Cook 140 ml coconut cream in a heavy-based saucepan over medium– high heat for 5 minutes. When the coconut cream separates and the oil floats on the surface, add 3 tablespoons Thai red curry paste and cook for 5 minutes, stirring constantly, until fragrant. Add 1 tablespoon grated palm sugar and cook briefly before adding 2 tablespoons fish sauce and 400 ml coconut milk. Bring the liquid to the boil, then reduce the heat and simmer for 8–10 minutes. Add 500 g peeled and deveined raw prawns, 150 g chopped asparagus and 1/2 thinly sliced red capsicum. Return to the boil, then reduce the heat and simmer for 2–3 minutes, or until the prawns are cooked. Add coriander leaves to taste, check for seasoning and serve with jasmine rice.
Tags:
harvest
seasonal
summer
spring
autumn
winter
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