Prawn jungle curry
600 g, peeled, (buy 1.2kg)
4 individual, sliced
red curry paste
2 tsp, (canned peppercorn)
2 bunch(es), cut into 3cm lengths
200 g, halved
canned bamboo shoots, rinsed, drained
orange sweet potato (kumara)
- Heat oil in a large saucepan over medium-high heat. Add shallots and mushrooms and cook, stirring, for 3–4 minutes or until softened.
- Add curry paste and peppercorns and cook, stirring, for 1 minute or until fragrant. Add stock and bring to the boil. Reduce heat and simmer, covered, for 5 minutes.
- Add prawns and simmer, covered, for 2 minutes. Add asparagus, beans and bamboo shoots and simmer for 2 minutes or until prawns are cooked through and vegetables are tender. Serve.