Thai Red King Prawn and Asparagus Lime Curry

Our Le Creuset Toughened Non-Stick stir-fry pan is perfect for creating interesting dishes such as this delicious Thai Red King Prawn and Asparagus Lime Curry. It’s tough, effective non-stick surface and special hard-anodised body combine to create a versatile and long-lasting pan which is ideal for everyday use on any hob – no more scrubbing tirelessly at the bottom of pans to remove burnt on food!

For a contemporary twist on traditional Indian cuisine,  try this flavoursome curry for a surprisingly quick and easy curry.

Preparation Time: 5 Mins Cooking Time: 20 Mins


You will need:

  • 400g of Coconut Milk.
  • 2 Packets of sustainably sourced King Prawns.
  • Thai Red Curry Paste.
  • Thai Fish Sauce (Blue Dragon brand is recommended).
  • 2 Limes.
  • 1tbsp Olive Oil.
  • Fresh Basil & Coriander.
  • A pinch of sugar.
  • Rice to serve.


  1.  Heat the oil and add 2tbsp’s of the Thai Red Curry paste, and stir fry for several minutes in your Le Creuset non-stick pan.
  2. Stir in all of the coconut milk and simmer for 5-10 minutes. (You may need to add some more curry paste at this point – to taste).
  3. Whilst your sauce is simmering, bring a pan of water  to the boil and add your asparagus.
  4. Leave to simmer for 5 minutes.
  5. Add all the prawns to the simmering coconut and red curry sauce.
  6. Add the juice of both limes to the sauce along with the pinch of sugar.
  7. Continue to keep the sauce simmering, once the asparagus is softened slice into edible sizes and add to curry.
  8. Finally tear some fresh basil and coriander and garnish your curry to taste.
  9. And serve!


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