Friday, May 8, 2009

Asparagus & Prawns Green Curry Stir Fry


Robust Thai flavours, organic asparagus and wholesome canola oil make for a delicious combination



I have always been partial to smaller sized asparagus, which tend to come from South-east Asia. I like that they are less woody and fibrous than their larger counterparts. They are also decidedly sweeter.

Being organic, Pasar Organic Asparagus from Thailand have the honour of being that much healthier. I often use them in simple stir-fries or grill them with a drizzle of olive oil and a sprinkling of salt.

Like olive oil, canola oil is also an extremely healthy choice. It is high in monounsaturated fats, cholesterol-free and contains Omega 3 and 6 fatty acids.

I find FairPrice Canola Oil a better option for Asian cooking as it has a milder flavour compared to olive oil. What's more, for two years running, FairPrice's housebrand cooking oils have been the Gold Winner of the Reader's Digest Trusted Brand Award.

In the spirit of FairPrice's Country Fair — Experiencing Thailand (now until May 20), I decided to whip up a Thai-inspired dish that boasts robust flavours and all my favourite ingredients.

I hope your family enjoys it, too.

FairPrice Canola Oil ($6.95, 2L)

and Pasar Organic Asparagus

($3, 200g) are available at all

FairPrice supermarkets




Serves 4

1 tbsp FairPrice Canola Oil
300g prawns, shelled and deveined
4 tsp green curry paste
1 packet Pasar Organic Asparagus, cut
into short lengths
Juice of 2 limes
½ cup coconut milk
1 tsp fish sauce

1. Heat oil in a wok until it starts to shimmer.
2. Add the prawns and green curry paste and stir briskly to mix. Fry for two minutes before adding the asparagus.
3. Stir fry for another two minutes before adding the lime juice, coconut milk and fish sauce.
4. Cook for a further five minutes and remove from heat. Serve hot with steamed white rice.

From TODAY – Thursday, 07-May-2009

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