365 cal 
30 min
Easy
Ingredients
- 1 Tsp Coconut Oil
- 1 Tbs Yellow Curry Paste
- 1 Tbs Grated Ginger
- 2 Onions, Chopped
- 2 Cloves Garlic, Crushed
- 2 Tbs Fish Sauce
- 2 Tbs Fresh Lime Juice
- 200ml Coconut Milk, Reduced Fat
- 200g Asparagus, woody ends removed
- 200g Cherry Tomatoes
- 100g Baby Sweetcorn, halved lenghtways
- 200g Sugar-snap Peas
- 300g Raw Jumbo Prawns (Dublin Bay if you want a treat!)
- Chopped Coriander
Method
Heat coconut oil in the wok and fry curry paste for 1 min. Reduce heat and add garlic and ginger and cook for 2 mins. Add fish sauce, lime juice, coconut milk and coriander and bring to just below boiling. Add the asparagus, sugar-snap peas and baby corn, bring to boil, reduce heat and simmer for 4 to 5 mins. Add the tomatoes and prawns, and cook until prawns are cooked through.
Serve in large bowls, should make 4 generous portions. No need for rice
