Spicy Thai Coconut Shrimp |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
To save more time, call ahead and have the seafood market peel and devein the shrimp for you. Ingredients:
2 cups uncooked rice |
1 1/2 tablespoons water |
1 1/2 teaspoons red curry paste (such as maesri) or chile paste with garlic |
1 1/2 pounds medium shrimp, peeled and deveined |
cooking spray |
2 1/2 cups (1-inch) sliced asparagus (about 3/4 pound) |
1 1/2 cups sliced green onions |
1/2 teaspoon salt |
1 (14-ounce) can light coconut milk |
Directions:
1. Cook the rice according to package directions, omitting salt and fat. While the rice is cooking, combine the water and curry paste in a medium bowl; add shrimp, tossing to coat. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add the shrimp mixture, and sauté for 4 minutes. Add sliced asparagus and green onions; cover and cook for 3 minutes or until the asparagus is crisp-tender. Stir in salt and coconut milk. Cook for 3 minutes or until thoroughly heated, stirring occasionally. Serve over rice.
|
|