Fried Red Curry Asparagus and Prawns - Mae Pranom

Start by bringing water to a boil in your pan then blanch the asparagus for just 20 seconds then drain and set aside.

Put about 2 tablespoons vegetable oil in the pan, heat, add shallot and red curry paste, and stir-fry. Add prawns and cook for a minute or so then add the aparagus and palm sugar, continue to fry for a minute.  Toward the end add some sliced onion or shallot and mix momentarily before removing from the pan.

For the dipping sauce: Slice fresh Thai chilli peppers and place in a dish, add a bit of chopped fresh garlic,  some fish sauce, and a bit of lime juice.  This is a nice, salty sauce that goes well lightly splashed over the asparagus.

Serve with Thai Jasmine Rice.