Thai Shrimp and Asparagus |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Quick and easy Thai inspired dish from Good Housekeeping Ingredients:
1 lb shelled and deveined shrimp |
4 teaspoons green curry paste |
1 tablespoon vegetable oil |
1 lb asparagus, cut in 2-inch pieces |
2 limes |
1 (14 ounce) can light coconut milk |
2 tablespoons low-sodium fish sauce |
2 (8 7/8 ounce) packages precooked whole-grain brown rice |
Directions:
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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