- Heat oil over medium heat, add Valcom Yellow Curry Paste and stir-fry for 1 min or until oil appears.
- Slowly add half of TCC Premium Coconut Milk and cook for 1 min, stirring frequently.
- Add prawns and cook for 1 min, then add the remaining TCC Premium Coconut Milk and water. Bring to a boil.
- Once boiled, add asparagus, Squid Brand Fish Sauce and sugar. Turn the heat up to boil for 3 mins. Add fresh lime juice and stir through.
- Garnish with coriander and serve hot.