Baked Prawn with coconut and curry leaf

Prep everything first: chop the aromatics, measure the coconut and curry leaf elements, and pat the prawn dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Turn up the heat and add the prawn. Transfer to the oven and bake until set, bubbling and golden on top.

Stir in the tinned coconut milk and the rest of the coconut and curry leaf flavours, letting them cook out for a minute until fragrant.

Add the asparagus along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.