I’ve been obsessing over creating asparagus recipes lately and you are going to love this one. Coconut milk and tomatoes form the base of the sauce of this curry.
I wanted the creaminess of the coconut milk to go with the prawns and asparagus and the lower calorific value of the tomatoes so I compromised and used half and half. The result tastes somewhere between a Thai and an Indian curry and makes such a lovely change.
Half tin of chopped tomatoes
1 onion – thinly sliced
2 garlic cloves – minced
1 teaspoon ground coriander
Half teaspoons chilli powder
Half teaspoons turmeric
Half teaspoon salt
165g king prawns
Half tin of coconut milk
1 teaspoon light soft brown sugar
Tablespoon ground nut oil
Pan fry your thinly sliced onions in your pan over a medium heat with the ground nut oil.
As the onions begin to soften add all the spices.
Add the tomatoes giving a good stir to combine. Now add the coconut milk and stir some more.
Add your prawns and simmer gently for another 4 minutes or so, just so the prawns turn their lovely pink colour.
Finally squeeze in the juice of half a lime and stir in a teaspoon of light soft brown sugar.
Tip: I serve with fluffy white coconut rice, some pillowy naan breads and mango chutney.