Spicy Prawn Stir-Fry
By not-recognizedLike a cross between a curry and a stir-fry this is rich and satisfying but still crunchy and alive.Time and servings
Total time
Servings
Prep time
Cooking time
Ingredients
12 total- 2 tbsp of mild-flavoured oil, such as sunflower
- 400 g of asparagus
- 2 tbsp of lime juice
- 4 portions of rice, to serve
- 20 large raw prawns
- 2 tbsp of red curry paste
- 1 tbsp of fish sauce
- 1 large of onion
- 1 red pepper
- 200 ml of coconut milk
- 1 tsp of sugar
- 4 portions of coriander leaves, to serve
Method
3 stepsStep 1
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.
Step 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 stir-fry for 2 minutes, then add the red pepper and cook for a further 1 minute.
Step 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.