Thai shrimp and asparagus
1 pound(s), peeled and deveined large shrimp, thawed if frozen
2 medium clove(s), minced
1 pound(s), trimmed and cut into 11⁄2-inch pieces
Uncooked bell pepper(s)
1 item(s), medium, orange variety, seeded and cut into strips
1 medium, sliced
1 Tbsp, fresh, peeled and grated
Thai curry paste
Light unsweetened coconut milk
1½ Tbsp, (nam pla)
Packed brown sugar
- Heat 1 teaspoon of the oil in a large nonstick skillet or wok over medium-high heat until a drop of water sizzles. Add the shrimp and garlic; stir-fry until the shrimp are just opaque in the center, about 3 minutes. Transfer to a plate.
- Heat the remaining 1 teaspoon oil in the same skillet, then add the asparagus, bell pepper, and onion; stir-fry until crisp-tender, about 2 minutes. Add the ginger and curry paste; stir-fry until fragrant, about 30 seconds.
- Add the coconut milk, fish sauce, and sugar; bring to a simmer. Cook, stirring frequently, about 3 minutes. Add the shrimp. Reduce the heat and simmer, stirring occasionally, until heated through, about 1 minute. Yields about 1 1⁄4 cups per serving.