Thai Shrimp and Asparagus
- Total Time
To save time, we use shrimp (either fresh or frozen) that is already peeled and deveined.
canola oil2 tsp
uncooked shrimp1 pound(s), peeled and deveined large shrimp, thawed if frozen
garlic clove(s)2 clove(s), medium, minced
uncooked asparagus1 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
uncooked onion(s)1 medium, sliced
ginger root1 Tbsp, fresh, peeled and grated
Thai curry paste1 tsp
light unsweetened coconut milk½ cup(s)
fish sauce1 ½ Tbsp, (nam pla)
packed brown sugar1 Tbsp
- 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.