Handful of Mini prawns.
1 tbps Thai curry paste.
2 Cups of Vegetable or Fish stock.
2 tbsp Chopped Garlic.
Handful of Chopped Bazil leaves.
1 tsp Butter.
1 tsp Fish sause.
Salt and pepper to taste.
Clean and wash the asparagus and cut them into medium size of 3 to 4 inch long. Heat butter in a kadai. Add diced onions, garlic and asparagus with a pinch of salt. Saute for 2 to 3 min till they are half cooked. Add thai paste and pour in the stock and fish sause. At the time of boiling drop the mini prawns. Cover with a lid and sim for 1 min. Season with pepper and garnish with fresh chopped bazil leaves.