Cook the curry paste in a little oil briefly and then add half the can of coconut cream, stir and bring to the boil. Simmer uncovered for 3 minutes. Add the remaining coconut cream with the pineapple, asparagus, sugar and fish sauce. Return to the boil, simmer uncovered for a further 2 minutes. Add the prawn meat and coriander, simmer until heated through.

Serve the curry on a steaming bed of jasmine rice and sprinkle with shallots. Yum!