Asparagus & Shrimp Curry

Spice up your asparagus with this simple and unique recipe.
Prep Time: 10 min
Cook Time: 10 min
Total Time: 20 Min
Serves: 4

Ingredients

• 2 TBLS avocado oil or another high heat cooking oil

• 1 small onion, sliced

• 2 tsp fresh ginger, peeled and minced or ginger paste

• 2 cloves garlic, finely chopped

• 3 TBLS Thai  yellow Thai curry paste

• 13.5 oz. coconut milk, full-fat or lite

• 3/4 cup chicken broth

• 2 TBLS Asian fish sauce

• 10-12 spears asparagus, blanched and cut into 2 to 3-inch pieces

• 8 oz. frozen cooked or raw shrimp, peeled, deveined, tails on or off

• Thai or regular basil leaves (optional)

• 1 lime, cut in to wedges

• Salt and pepper, to taste

Directions

Step 1.

Blanch asparagus: Place asparagus flat on a plate and cover with plastic wrap. Microwave for 60-90 seconds. Allow to cool slightly, then cut into 2 – 3-inch pieces. Set aside.

Step 2.

Heat oil in a deep skillet over medium-high heat. Add the onion. *If using raw shrimp, add now as well. For cooked shrimp, add later when instructed. Cook, stirring, until the onion softens. Add the ginger and garlic and cook for another 30-45 seconds.

Step 3.

Add the curry paste and cook, stirring for 30-45 seconds. Add a few tablespoons of the cream from the top of the coconut milk and cook, stirring another 30 seconds. Add the remaining can of coconut milk, chicken broth, and fish sauce.

Step 4.

Add blanched and chopped asparagus and allow mixture to bubble away, stirring occasionally, for 3 minutes or so. if using cooked shrimp, add now and cook another few minutes to warm the shrimp. Taste and add salt and pepper to taste. The sauce will be thin.

Step 5.

Serve, garnished with basil leaves and with a lime wedge for drizzling. Lovely serve with rice or over rice noodles.