Recipe from Delish
This was a really simple recipe. To make it even easier, I cooked the rice the night before, then just heated it in the microwave while I prepared the rest of the meal. I also added in some green onions from the garden, just because. 🙂
I thought this was really good, though I could’ve used a bit more curry, but that’s just me. 🙂
1 lb peeled, deveined shrimp
1 lb asparagus, woody ends removed, cut into 2-inch pieces
4 t green curry paste
1 T vegetable oil
1 can (13.5-14 ou) lite coconut milk
2 T fish sauce
3-4 green onions, sliced
2 c cooked brown rice
In a large 12-inch skillet, heat the oil over medium-high heat. Toss the shrimp with the curry paste, then place in the skillet for about 3 minutes, until cooked through.
Remove shrimp to a large bowl and set aside. Add 3 T water to the skillet with asparagus and green onions. Let cook for about 4 minutes, until asparagus is crisp-tender and water is evaporated, stirring often.
Move asparagus to the bowl with the shrimp. Pour coconut milk and 1 t lime zest into the skillet. (Cut the limes into 4 wedges each.) Bring milk to a boil, then reduce heat to medium and simmer for about 5 minutes, until thickened.
Return shrimp/asparagus to the skillet, mix in the fish sauce, and heat through. Serve over rice with lime wedges on the side.