STIR-FRY onion in a hot wok until tender. Add curry paste, cook until aromatic. Add peanut butter and stock, stir for 1 minutes or until smooth. Stir through half the coconut cream.

ADD choy sum, mushrooms and prawns, heat through until the prawns are just cooked. Fold through tofu and remaining coconut cream, heat until curry is hot.

SERVE on rice with an extra swirl of coconut cream and chopped coriander.