Thai Shrimp & Asparagus

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“This is a green-curry based dish and is quite easy to make and equally tasty! I found the recipe in July 2008 edition of Good Housekeeping magazine. I made a full batch and it served me 3 very filling meals, 1 fresh and two leftovers that had kept in the fridge over several days. I really like this recipe because I'm a novice in the kitchen, but I love fresh, rich flavors. This recipe gives you both! Easy, yummy, fun! Note 1: I got frozen shrimp from the grocery store and thawed them overnight in the fridge and then shelled and rinsed them - it made no difference as far as I could tell. Note 2: If you're not particularly concerned about appearance, you need only 1 lime - just be careful that you grate it such that you can still slice it and use the wedges later - less wasteful that way. Note 3: I made my own rice that I had at home instead of buying the recommended pre-cooked kind; the amount and kind of rice you serve with the shrimp asparagus mixture is purely preference.”

Ingredients Nutrition


  1. In medium bowl, toss shrimp with curry paste to coat. In 12-inch skillet, heat oil on medium-high. Add shrimp; cook 3 minutes or just until pink, stirring. Transfer to large bowl.
  2. To same skillet, add asparagus and 3 tablespoons water; cook 4 minutes or until asparagus is tender-crisp and water evaporates, stirring often. From 1 lime, grate 1 teaspoon peel; cut remaining lime into 4 wedges.
  3. Add asparagus to shrimp in bowl. To skillet, add coconut milk and lime peel; heat to boiling on high. Reduce heat to medium and cook 5 minutes or until slightly thickened.
  4. Return shrimp mixture to skillet. Stir in fish sauce; heat through. Heat rice in microwave as label directs; serve with shrimp and lime wedges.

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