Name: Red Thai Shrimp Curry with Asparagus
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Thai
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

Ingredients

Scale

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

Cook Mode Prevent your screen from going dark

Instructions

Cook rice according to package directions in salted water.
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.
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
Add peeled shrimp, and simmer 3-5 minutes until shrimp are uniformly pink and cooked through. (Be careful not to overcook your shrimp!)
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.

Author: Andi
Prep Time: 5
Cook Time: 20
Category: Main
Cuisine: Thai