Ingredients
- 1 cups Jasmine rice or you can substitute long grain rice
- 1/2 large sweet onion roughly chopped
- 1 bunch asparagus trimmed and cut into 1” pieces
- 1 bell pepper roughly chopped (red, orange, or yellow preferred)
- 15 ounces light coconut milk
- 2 tablespoons red curry paste
- 2 tablespoons brown sugar
- 2 tablespoons fish sauce
- 1 pounds raw medium shrimp peeled and deveined
Instructions
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Cook rice according to package directions in salted water.
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While rice cooks, spray large skillet with cooking spray and heat over medium-high heat. Saute onion, asparagus, and bell pepper until tender crisp, 5-7 minutes.
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Pour in coconut milk and bring to a simmer. Reduce heat to medium. Add curry paste, brown sugar, and fish sauce, and stir to combine. Simmer an additional 5 minutes
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Add peeled shrimp, and simmer 3-5 minutes until shrimp are uniformly pink and cooked through. (Be careful not to overcook your shrimp!)
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Place rice into bowls, and scoop curry over the rice to serve.
Notes
If you prefer chicken, sauté raw, diced chicken with the vegetables, and simmer the mixture for 10 minutes before serving.
- Prep Time: 5
- Cook Time: 20
- Category: Main
- Cuisine: Thai
4 comments
All wonderful recipes. You guys are so cute
Thanks again, Liz!
Awsome Awsome SOOOOO GOOD!!!
Thank you so much, Midge! I’m so happy you liked the recipe! It’s really nice to hear from you :)