Prawns with Asparagus and Mushrooms in Coconut Sauce recipe


250 ml coconut milk
1 tablespoon fish sauce
1 teaspoon sugar
¼ teaspoon sea salt
1/8 teaspoon cayenne pepper
½ cup onion, chopped
4 cloves garlic, minced
2 tablespoons olive oil, for frying in
200 grams asparagus, thick ends removed, chopped
200 grams mushrooms, chopped
250 grams medium prawns, peeled and deveined, precooked
500 grams rice (2 microwaveable rice pouches), cooked, for serving with
¼ cup chopped fresh coriander, to garnish


1. In a small bowl, whisk together the coconut milk, fish sauce, sugar, salt, and cayenne pepper. Set aside.

2. In a large frying pan or wok, cook the onion and garlic in olive oil for 2 minutes, stirring, until fragrant.

3. Add the asparagus and mushrooms to the pan and cook for another 2-3 minutes, until slightly browned.

4. Add the precooked prawns and coconut milk mixture to the frying pan; bring to a boil over high heat, reduce to a simmer, and cook until thickened (about 3 minutes).

5. Serve over cooked rice, garnished with fresh coriander.

Notes about this recipe:

This healthy main course, inspired by Thai cuisine, is creamy, sweet, and deliciously satisfying. It is lighter on the spice than other Asian curries and easy to digest.

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